Crispy homemade garlic croutons? Yes, please!
I’m gonna be honest. I don’t have leftover bread often. Especially if it’s a good crusty homemade loaf
. But strange things happen sometimes, and well, I end up with a bit of kind of stale bread.
There are lots of things you can do with stale bread. French toast
comes to mind. You could make breadcrumbs
. Or croutons.
Homemade croutons are tough though. How often have you tried to get the hard, crunchy croutons like you would get in a bag in the salad aisle? Only to end up with something with kinda crispy edges, but with a soft chew in the middle. It’s a real problem.
Now, these can be good. But if you want crunch,
this isn’t the way to get it. Instead, these crispy homemade garlic croutons deliver the crunch factor, without any other effort. The secret is that you just cut the bread a different way.
That’s literally it. Instead of cutting it into squares, you simply slice it into extra thin pieces, and then chop those up, until you have thin pieces that are just less bready in the middle. Because that’s the problem with the squares. The outside gets crispy, but the inside is too soft, so it just doesn’t crisp up. This way, you get the best of both worlds. Olive oil and avocado oil
both work well to crisp these up nicely.
And as a bonus, you can do this with fresh bread. I mean, stale bread helps, but it’s not necessary if you just cut your bread into slices. So if you want a salad (or even just a crunchy crouton snack — no judgment!) you can make it without planning.
You can use these with whatever bread you have, but a good crusty Italian loaf or something without sugar works best. Don’t try to make croutons with Wonder bread. I mean, you probably can, but just don’t.
These are great on salads, of course. But also soups, stews, or as a topping on mac n cheese or your favorite pasta. But make extra because you’ll probably be snacking on a few before dinner!
Crispy Homemade Garlic Croutons
These crispy homemade garlic croutons are perfect when you want to add crunch to your salad but all you have is some bread. Add to soups, salads, or just eat as a snack.
- 4 ounces Italian bread preferably unsliced
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- Sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees F.
Cut the bread into thin, bite sized pieces. The thinner the better — if they’re kind of flimsy and you can kind of see through them, that’s perfect.
Toss with the olive oil and garlic powder. Spread on a baking sheet without crowding the bread pieces.
Bake for 10-15 minutes, until bread is golden brown. Let cool completely — they’ll crisp as they cool.
Storing leftovers: Store leftovers in an airtight container, although they may become a bit soft if you do so.
Variations: Use any type of seasoning you want. An Italian seasoning would be nice, or for a spicier version try chili powder or smoked paprika.
Pairs well with: Broccoli Potato Soup, Blackened Shrimp Avocado Caesar Salad
Calories: 143kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 148mgPotassium: 70mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.