HOMEMADE CROUTONS for SALADS: Crunchy, Genuine, and Irresistible for Every Dish!
Have you ever looked at the label of store-bought croutons and cringed at the endless list of mysterious ingredients and additives? If you’re looking for a healthier, tastier, and completely genuine alternative, you’re in the right place! Our homemade croutons recipe will make you say goodbye to store-bought ones forever. They’re so crunchy, flavorful, and incredibly easy to make that you’ll wonder why you didn’t make them sooner!
The inspiration for these croutons comes from the desire to offer a better option. With a few simple ingredients and some leftover bread (perfect for reducing waste!), you can transform what would be thrown away into a delightful snack. The beauty of this recipe lies in its extreme simplicity: just a few minutes of preparation, and the oven will do the rest, giving you golden, fragrant croutons with the perfect texture.
These homemade croutons are irresistibly crunchy, with a rich flavor from fresh garlic, extra virgin olive oil, and your favorite herbs. They are ideal for enhancing a Caesar Salad, a steaming bowl of soup, or simply as a light and satisfying snack.
The aroma that will waft through your kitchen during cooking will already be a promise of goodness. Get ready to impress everyone with the quality and authentic taste of these croutons!
There are endless ways you can use them, such as in these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
Ingredients to prepare Homemade Croutons for salads, soups, and veloutés
- 1 baguette (or other crunchy bread about 10-14 oz)
- 1/4 cup extra virgin olive oil
- 2 cloves garlic (crushed or finely chopped)
- to taste salt
- 1 pinch black pepper (ground)
- spices (1 teaspoon of dried basil, oregano, thyme, or rosemary)
Tools
- Kitchen scale
- Small bowl
- Fork
- Knife
- Baking tray
- Oven
How to prepare HOMEMADE CROUTONS
For cooking, you can choose to use either a traditional oven or an air fryer. Both methods are described in the recipe.
In a small bowl, combine the extra virgin olive oil with the crushed or chopped garlic, salt, pepper, and your preferred dried spices (such as basil, oregano, thyme, or rosemary). Beat well with a fork to blend the flavors.
Take the baguette (or chosen bread) and cut it into cubes of about 2-2.5 cm (about 3/4 inch). You can do this with a bread knife for more regular cubes, or tear it with your hands for a more rustic, irregular effect. Don’t worry about leaving the crusts intact; they will add to the crunchiness. Ideally, use day-old bread, as it will be easier to cut and hold its shape better.
Pour the prepared flavored oil over the bread cubes in a large bowl. Mix well with your hands or a spoon, ensuring all the bread cubes are evenly coated with the seasoning.
Spread the seasoned bread cubes on a flat, rimmed baking sheet in a single layer. This is essential to allow the bread to toast and become crunchy, rather than steam. Bake in a preheated static oven at 375°F for about 15-25 minutes. Halfway through cooking (after about 7-12 minutes), turn the croutons with a spatula or spoon to ensure even browning on all sides. The croutons will be ready when they are completely dry, golden, and crunchy to the touch (do a taste test!).
Place the seasoned bread cubes in the air fryer basket in a single layer, without overlapping them (you may need to cook in batches, depending on the capacity of your air fryer). Cook at 375-400°F for 8-12 minutes. Halfway through cooking (after 4-6 minutes), shake the basket or stir the croutons to ensure even browning. Cooking times may vary slightly depending on the air fryer model and the size of the cubes, so check and extend cooking if necessary until they are golden and crunchy.
NOTE Ingredients and Tips
Bread: The secret to perfect croutons is bread with a crunchy crust and a spongy interior. Baguette, country bread, ciabatta bread, focaccia, or even a day-old sourdough loaf are ideal. Slightly stale bread (at least a day old) is preferable because it is easier to cut and absorbs the seasoning better without becoming soggy.
Extra Virgin Olive Oil: Choose a high-quality oil to enhance the flavor of your croutons. The oil is essential for crispness and browning.
Garlic: Freshly crushed or finely chopped garlic will give the maximum flavor. If you don’t have fresh garlic available, 1 teaspoon of garlic powder can be an acceptable alternative.
Herbs and Spices: Dried herbs like oregano, rosemary, basil, or thyme are perfect. You can use them individually or in combination. Experiment with paprika, onion powder, or chili for taste variations.
Salt and Pepper: Adjust the quantities to your taste, but don’t underestimate their role in enhancing all other flavors.
Storage
Homemade croutons store wonderfully and are perfect for advance preparation.
Once the croutons have completely cooled to room temperature (this is crucial to prevent them from becoming soggy!), transfer them to an airtight container or a zip-lock bag, removing as much air as possible.
Room temperature: They will stay fresh and crunchy on the kitchen counter for up to 2 weeks.
Freezing: For long-term storage (up to 1 month), you can freeze the croutons. We recommend freezing them first on a baking sheet in a single layer for about an hour until they are solid. Then, transfer the frozen croutons to an airtight freezer bag. Thaw them in the fridge or directly in the oven for a few minutes to make them crunchy again before using.
Ways to Use Homemade Croutons
These croutons are so versatile that you’ll want to use them everywhere! They are a great classic side dish, but also a light and tasty snack. Remember to add them to soups and salads just before serving to keep them crunchy.
Salad Topping: The classic pairing with Caesar Salad is unbeatable. They are also great on wedge salads, garden salads, or any salad that needs a crunchy note.
In Soups: Add a handful of croutons to a warm bowl of tomato soup, vegetable soup, veloutés, or creams for extra texture and flavor.
For Panzanella: These croutons are a perfect base for Panzanella, the Tuscan bread salad.
As Breadcrumbs: Don’t throw away broken or leftover croutons! Blend them in a food processor or crush them with a rolling pin to make superior homemade breadcrumbs, great for meatballs, cutlets, or gratins.
Snack: Munch on them alone for a savory and satisfying snack!
Origins and History of Croutons
Croutons are a culinary invention rooted in the need to avoid wasting stale bread. The idea of cutting the bread into cubes, toasting it, and seasoning it is present in many cuisines around the world, for centuries. In various cultures, dry bread was soaked and added to soups and stews to make them more substantial, but toasting added an element of crunchiness and flavor.
The term “crouton” derives from the Italian “crosta,” referring to the outermost and crunchy part of the bread. Their popularity exploded with the establishment of iconic dishes like Caesar Salad, where they are an essential component. While industrial versions have become common for their convenience, homemade croutons represent a return to origins, enhancing leftover bread and ensuring a superior final product in terms of taste and genuineness. It is a perfect example of sustainable and tasty cuisine, turning potential waste into a precious resource to enrich our dishes.
FAQ (Frequently Asked Questions)
1. How do I make croutons super crunchy and not soggy?
The key is even cooking and complete drying. Spread the bread cubes in a single layer on the baking sheet, without overlapping them, so hot air can circulate and toast them from all sides. Flip the croutons halfway through cooking for even browning. They should be completely dry and crunchy to the touch when you take them out of the oven. If you store them before they are completely cooled, the internal moisture will make them soggy.
2. What is the best type of bread to use for croutons?
The best bread for croutons is one or two days old, not fresh. Slightly stale bread is easier to cut into cubes and absorbs the seasoning better without becoming too soft. Varieties like baguette, country bread, crusty French bread, or focaccia are ideal because they have a good crust and an interior that toasts well.
3. Can I use garlic powder instead of fresh garlic?
Yes, you can use garlic powder as a substitute for fresh garlic. For the indicated doses (2 cloves of fresh garlic), one teaspoon of garlic powder should suffice. Fresh garlic offers a more pungent and lively flavor, but garlic powder is a convenient and always available alternative.
