Crispy Homemade Croutons Recipe for Salads and Soups

Homemade Croutons

Ingredients

• Olive oil spray or a light mist of olive oil
• 6 slices 100% whole grain bread (about 5½ oz after crust is removed)
• 1 tsp garlic powder
• Sea salt, to taste
• 3–4 tsp dried Italian seasoning or dried parsley
• 1/4 cup shredded Parmesan cheese
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 300°F (150°C). Lightly spray or oil a baking sheet.
2. Remove the crusts from the bread if desired, then cut the slices into small, even cubes so they bake uniformly.
3. In a medium bowl, mix the garlic powder, a pinch of sea salt, and the Italian seasoning or parsley.
4. Arrange the bread cubes in a single layer on the prepared baking sheet.
5. Spray the top of the cubes lightly with olive oil so they have a thin coating. Sprinkle half of the seasoning mix over the cubes, then sprinkle half of the shredded Parmesan and some freshly ground black pepper.
6. Bake for about 14 minutes, or until the cubes begin to dry and turn golden.
7. Remove the pan, turn the croutons with a spatula or toss gently, spray lightly with olive oil again, and add the remaining seasoning, cheese, and black pepper.
8. Return to the oven and bake an additional 14 minutes, or until the croutons are crisp and evenly golden brown. Times may vary slightly depending on cube size and your oven.
9. Let cool completely, then store in an airtight container or resealable bag. Makes approximately 4 cups of croutons.

Notes

This recipe was calculated using about 5½ ounces of bread after removing crusts. Use shredded Parmesan (not powdered) so it melts and browns slightly on the croutons, helping it adhere during baking.

Tips and Variations

• For extra flavor, toss cubes briefly with 1–2 teaspoons of melted butter mixed with minced garlic before coating with seasoning.
• Try different herbs: rosemary, thyme, or oregano each give distinct profiles. Use smoked paprika or chili flakes for a spicier option.
• Make larger cubes for soup croutons and smaller cubes for salads.
• Sourdough adds tang; seeded or multigrain breads add extra texture and visual appeal.
• To make them oil-free, skip the spray and bake at a slightly lower temperature for a bit longer, turning frequently so they dry evenly.

Storage

Store cooled croutons in an airtight container at room temperature for up to a week. If they soften, re-crisp them in a 300°F oven for 5–10 minutes.

Uses

Use these croutons to top green salads, grain bowls, or roasted vegetable plates. They’re also great stirred into soups for crunch or used in homemade stuffing recipes in place of store-bought croutons.

Last step

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