Croutons. Are. Delicious.
Why? They’re extra crunchy, they add savory flavor, and they instantly elevate all kinds of salads. Whether they’re topping a hearty steakhouse-style salad loaded with bacon and cheddar cheese, adding bite to a classic Caesar or garden salad, or pairing perfectly with a light vinaigrette, there is almost always room for croutons!
One of the best parts? You can make them using leftover or stale bread – even the dreaded end pieces no one wants. It’s a simple way to reduce food waste and upgrade your salad at the same time. A win-win.
Here’s the general idea: cube the bread, toss it with olive oil and your favorite seasonings, and bake until golden and crisp. Check out more details and tips in the recipe below. The hardest part of the entire process is resisting the urge to snack on them before they actually make it to the salad.
May your salads be even more crunchy! Enjoy!
What You’ll Need:
Bread
Olive oil
Salt and pepper
Oregano, rosemary, garlic powder (optional)
Parmesan or similar cheese (optional)
How to Make It:
Preheat the oven to 375°F.
Line a large baking sheet with parchment paper. Cut or rip the bread into ½” pieces (or your desired size) and place in a bowl.
Pro Tip: Truly any bread works here! Ripping the bread gives a more rustic look; cutting usually results in a more uniform texture. ½” is a good guide, but smaller or larger works too. If they are too large, over 1”, however, there is more likelihood of the croutons ending up chewy because it’s harder to pull the moisture out of a larger piece of bread.
Drizzle the bread with olive oil (see note below), sprinkle with salt, pepper, and desired spices, herbs, and/or cheese. Toss well and repeat as needed until all pieces are seasoned. Empty the bowl onto the baking sheet and evenly space the bread.
Pro Tip: When adding the olive oil, start with a little drizzle, toss the bread, add a little more olive oil, toss again, and add a little more. You’ll want each piece to have a bit of oil but not entirely covered or drenched. If some pieces get more than others, that’s fine! The goal is an even drizzle, but this process is very forgiving. The same goes for the seasonings.
Toast in the oven for 12–18 minutes until golden brown and toasted through.
Pro Tip 1: There’s no need to flip all the croutons, but after about 8 or 9 minutes, give the pan a shake to mix them up. Just make sure they’re evenly spread back on the pan before closing the oven.
Pro Tip 2: Before pulling the croutons out of the oven, test one. If they are a little squishy, they still have moisture in them, and they may end up chewy. Removing most, if not all, of the moisture will usually result in crispy, crunchy croutons.
Allow to cool and use to top salads and soups. Any leftovers can be stored in a sealed container for up to 5–7 days. Enjoy!
Serves: You choose!
Time: 20 minutes
