Homemade Croutons

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Fresh homemade croutons are the best way to add a crispy texture to a fresh salad. Unlike their store-bought counterparts, homemade croutons are packed with flavor and have a delicate crunch. Store-bought croutons are usually dry and tasteless, and tend to be hard as rocks. And if you’re not careful, you just might crack a tooth biting into one.

Homemade croutons are super easy to make and only require four ingredients. I like a more rustic look to my croutons, so I pull my bread into chunky pieces. The uneven morsels add a craggy texture to my salads. And they’re fun to eat, too. But feel free to cut the bread into 1-inch cubes if you prefer a neater look to your croutons.

Let me know when you make this recipe. Take a picture and hashtag it #QUEENCITYKITCHEN. I can’t wait to see what you post!

Homemade Croutons
Makes about 3 cups

½ French baguette (about ½ pound bread)
4 tablespoons olive oil
Kosher salt
Coarse-ground pepper

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil. Pull the bread into medium chunks and place on the baking sheet. Drizzle 1 tablespoon oil onto the pan. Add the bread and drizzle with the remaining oil. Season with salt and pepper, and toss to lightly coat. Spread out the croutons in a single layer.

Bake for about 5 minutes. Remove the baking pan from the oven and carefully toss the croutons. Bake until the croutons are crisp and light golden browned, about 5 minutes. Cool completely on the pan. Store the croutons in an airtight container for up to five days.

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