Got a loaf of stale bread? Time to transform it into mouthwatering, restaurant-style croutons – crispety crunchy, and ready in MINUTES! In this post, I’ll spill all the secrets on how to make croutons that are easy-peasy, quick, and oh-so-delicious. Pan-fry 'em, air-fry 'em, bake 'em – the choice is yours!
Get ready to sprinkle some serious joy onto your meals, one crispy crouton at a time.
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Content:
OMG, yaaasssss, homemade croutons!
Speaking to the hearts of all salad enthusiasts, soup slurpers, and snacky snackers! You know what makes everything infinitely better? Golden brown fried, crispy, CRUNCHY croutons! Because let's be real, sometimes the ONLY reason we settle for a salad (or soup) are those crispy, golden crouton nuggets piled high on top. You know what I’m talkin’ about, right?
Fancy-Schmancy Croutons, Debunked!
Croutons, with their fancy French name and air of sophistication, might seem like some gourmet ingredient reserved for high-end restaurants. Something a home cook like you (and me) could only dream of achieving? WRONG. SO WRONG.
Because …
… croutons are ridiculously easy to whip up in your own kitchen, and the flavor payoff is SO SO worth it. You can seriously flavor them ANY way you like: Italian seasoning for a Mediterranean vibe, garlicky for a serious punch, plain old salt and pepper for a classic touch, a sprinkle of chili flakes for a little kick, or maybe even a tablespoon of nutritional yeast for that yummy cheesy flavor.
Plus, bonus points for feeling super accomplished for, like, totally nailing this whole "adulting" thing and enjoying at home your huge bowl of self-made croutons. YESSS!
What You’ll Need
For the longest time, I ate croutons only at restaurants - unaware of how easy it was to make them at home.
On rare occasions, when a bad crouton craving would hit, I’d go for store-bought croutons. But, alas, it’s difficult to find vegan croutons (many store-bought varieties include dairy), and all store-bought varieties taste just ok(-ish); they seem, well, kinda stale, kinda greasy, over-flavored.
And now look at me - making croutons at home ALL THE TIME. They are that super quick, super easy, and super yum.
So, let's whip up a batch of homemade croutons that are gonna ROCK. YOUR. WORLD.
Here's what you'll need ...
Stale Bread
Got a forgotten loaf in the back of the pantry? YEEAAH, lucky you. Time to give it new life as crouton royalty.
White bread? Whole wheat? Gluten-free? Everything works. That being said, I prefer white bread since it results in the most authentic restaurant crouton experience.
BUT! Stale bread it's gotta be since its firmer texture holds its shape when toasted, resulting in crispy exteriors and chewy centers. Stale bread also absorbs oil and seasonings more evenly, leading to deeply flavorful croutons.
Oil
Keep it neutral for versatility, or go all out with olive oil for some Mediterranean vibes.
Herbed Salt
Store-bought herbed sea salt (also called herb salt or herbal salt) is the easiest way to flavor croutons – it's just salt mixed with a blend of herbs, saving you the mixing step. I prefer using an organic blend, like this one or this one.
If you don’t have a ready-made mix of herbal salt, you can use both salt and any seasoning of your liking. Throw in some garlic powder, Italian seasoning, or even a sprinkle of nutritional yeast for a cheesy flavor and a real "Mamma Mia" moment.
Fresh herbs are always welcome in our kitchen! Just chop 'em up and toss them in with the bread cubes.
How to Make Croutons – Pssst, it’s sooo Easy!
C'mon, let's make some crispy crouton cutie cubes! These are the easy steps. (You can do it!)
Step 1: Choppin’ Time!
First things first, grab that bread and get choppin'. Small cubes for delicate salad sprinkling or bigger ones for a chunky, snackable crouton experience.
Step 2: Splash of Oil!
Sprinkle the cute bread cubes with oil. This step is essential before the flavoring part as it helps the seasoning stick to the croutons.
Step3: Spice ‘Em Up! ️
This is where things get flavorful! Use a ready-made herbed sea salt for instant flavor, or sprinkle plain salt and your favorite seasoning over your crouton cubes.
Step 4: Gettin' Crispy!
Heat your pan/air fryer/oven and toss those bread cubes in. Then, watch them transform into golden-brown, crispy perfection.
PSA: I meant it when I said “watch them”. Don't walk away and get distracted by cat videos (we've all been there), or you might end up with black heaps of charcoal.
Step 5: The Big Crouton Reveal!
Once your croutons are crispy and looking oh-so-delicious, take them off the heat and let them cool. Then comes the best part: Tasting your homemade masterpiece! Don't be shy; take a handful (or several).
Munch, crunch, and enjoy!
Pan, Air-Fryer, or Oven? The Crouton Making Showdown!
Any of these methods work wonderfully for making crispy croutons, the results are similar. In the end, it all comes down to your cooking preferences. I have a clear favorite, but I’m not letting in on it just yet (Don't worry, I'll spill the beans - ahem, croutons? - on my favorite method after this showdown):
Pan-frying
- Pros: Allows for close control over browning and crisping as you’ll be standing next to the pan, stirring like a champ, and getting those croutons perfectly crisp.
- Cons: Requires more oil and you to monitor the pan closely. Also, you can make only a small batch (the size of the pan) at once.
Air-frying
- Pros: Uses a little less oil, which might be a win for some healthy snackers out there.
- Cons: Require shaking the basket occasionally for even browning, you can’t peak inside to check on the level of browning, and you can make only a small batch (the size of the basket, no heaping allowed).
Oven-baking
- Pros: Easy-peasy, hands-off method, easiest to cook a large batch at once (several baking trays of crouton goodness at once).
- Cons: Can be difficult to achieve even browning on all sides, and might need stirring halfway through baking.
Can you guess which method is my bff? ... (Dramatic pause) ... Of course, the oven! Nothing beats the convenience and bulk bounty of oven-baked croutons.
How to Store Your Homemade Croutons
Leftover croutons? Who are you, and can we be best friends? You're either a snacking superhero or made a CROUTON MOUNTAIN!
The good news is that croutons store really well. Storing them in an airtight container for up to a week won’t make them soggy if you keep in mind to treat them like cookies. So, make sure the container is sealed and not made of plastic – a glass jar (for example, the simple ones with the twist-off lids) or a cookie tin is perfect.
🍽 Recipe
How to Make Homemade Croutons (simple, easy recipe)
Ingredients
- 300 g stale white bread whole wheat works too
- 3 tablespoons oil neutral oil for versatility, olive oil for Mediterranean flair
- 1-2 teaspoons herbed sea salt start with 1 tsp, adjust to taste, alternatively 1 teaspoon each of salt and your favorite seasoning (e.g. Italian, plain garlic, chili, nutritional yeast for a cheese flavor)
Instructions
- For oven-baked croutons, preheat to 180°C (360°F) with top/bottom heat and line a baking sheet with parchment paper.
- Chop your bread into bite-sized crouton cubes.Smaller cubes are ideal for sprinkling over salads or creamy soups, while larger ones are perfect for a chunky snacking experience. You're the crouton maestro, so conduct your chopping symphony accordingly!
- Drizzle the bread cubes with oil. This crucial step ensures the seasonings cling to your crouton creations.
- Sprinkle the crouton cubes with a ready-made herbed sea salt, or use 1 teaspoon each of salt and your favorite seasoning.
- Fry/bake the croutons.In a pan: Fry the croutons for a couple of minutes, stirring frequently, until the desired crispness is reached.In an air-fryer: Bake the croutons at 160°C (320°F) for about 10 minutes, stirring half-way through baking.In the oven: Spread the bread cubes evenly on the lined baking sheet and bake for 10-15 minutes in the preheated oven until they turn golden-brown. Watch closely towards the end as the croutons can darken quickly.
There you have it! Homemade croutons that are easy, delicious, way cheaper than a restaurant visit, and yummier than those store-bought things.
Now get out there and crouton-ify your meals!
If you have a minute, please share below: What's the most surprising dish you've ever added homemade croutons to?
Wishing you planty of crispy delights,
Ramona
Psst, you'll enjoy these Multi-Seed Crackers and the Ultimate Roasted Tamari Almonds.
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