Ditch the store-bought stuff for these irresistibly crunchy Homemade Croutons!
I’ve always thought of croutons as fancy, even when I’d buy the cheap off-brand ones from Walmart for my salads. I think it’s the name: crouton. It sounds fancy, doesn’t it?
The word is derived from the French word croûte, which means “crust.” This is because croutons are typically made from small pieces of stale bread that are toasted or fried. Okay, so it’s not as fancy as I thought. But what I do know is that homemade croutons taste amazing, and once you try them, you’ll only ever want to make them yourself.
These homemade croutons are crunchy and taste subtly of garlic and Italian seasoning. The olive oil helps crisp up the croutons and accentuates the overall flavor as well. I love adding these to my favorite salads or soups for extra texture and flavor.
Plus, these croutons are easy to make and only need a few simple ingredients you likely already have in your kitchen!
Are Homemade Croutons Healthy?
Homemade croutons are a healthier option compared to store-bought ones, but they should always be consumed in moderation. A lot of the croutons you will find at the grocery store use enriched bleached flour and soybean oil. They are often high in oil and sodium, but making them yourself means you can control these amounts.
I prefer to use olive oil for its flavor and added nutritional value. Also, when you make the croutons, you get to pick the bread. Want to up the fiber count? Easy, just go for whole-grain bread. Or swap to gluten-free bread to cater to gluten-free diets. Heck, I’ve even used naan for croutons before!
What bread should you choose?
Simply put, the bread makes the crouton. Opt for a crusty loaf like a baguette, sourdough, or whole-wheat bread for the best texture. The crust tends to crisp up most, so bear that in mind when choosing what to use.
I personally prefer sourdough from my local bakery, and I’ll save the ends in my freezer for when I want to make croutons. On that note, I find that any artisan bread is usually best. Mass-produced breads like Wonder Bread and Sara Lee never taste as good. Also, stick with day-old bread because you want the bread crusty and slightly dried out, as the dryness helps the croutons crisp up in the oven.
How To Make Ahead And Store
Store the croutons in an airtight container at room temperature. You can line the container with a piece of paper towel if you live in a high-humidity environment or are worried about them becoming damp. They should be good for up to 1 week.
Serving Suggestions
They’re croutons—what can’t you serve them with? They add a tasty crunch to salads like a Caesar Salad, a Greek Cucumber Salad, or my current fave, this Mediterranean Quinoa Salad.
You can also sprinkle these croutons over soups like a Tomato-Basil Soup or a Broccoli-Cheddar Soup. I love to lightly grind them up and sprinkle my croutons over a Bacon Mac And Cheese, or bake them into a crust for this Chicken Noodle Casserole With Spaghetti Squash.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 loaf crusty bread (about 12 ounces) cut into 3/4-inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, drizzle the olive oil over the bread cubes. Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Toss gently with your hands until well combined.
- Spread the bread cubes in a single layer on the prepared baking sheet.
- Bake for 15 to 20 minutes, tossing halfway through, until the croutons are golden brown and crispy. Watch closely to avoid burning.
- Remove from oven and let cool completely. Store in an airtight container for up to 1 week.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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