Croutons
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Cubed bread tossed with oil, garlic, onion powder and Italian seasoning, then baked until crisp. A thrifty use for stale bread.
Ingredients
- 6 cups of cubed bread (I used one large crusty loaf)
- 2 tablespoons of cooking oil (I used extra virgin olive oil – butter, coconut oil & avocado oil are also good options)
- 1 1/2 teaspoons of granulated garlic
- 1 1/2 teaspoons of onion powder
- 1 teaspoon of dried Italian seasoning (or your favorite mix of dried herbs)
- 1/8 teaspoon of crushed red pepper
- Sea salt to taste
- Black pepper to taste
Equipment
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350 degrees.
- Cut the bread into cubes about 1-inch in size and put them in a mixing bowl.
- Drizzle the oil over the bread and toss by hand until each piece is evenly coated.
- Sprinkle on the seasonings and toss again so they spread around.
- Arrange the cubes in one layer on a large rimmed baking sheet and bake.
- At the 10 minute mark, stir with a wooden spoon.
- Bake 10 minutes more, then stir once again.
- After another 10 minutes (30 minutes total), check that they are golden and crispy outside with a bit of chew inside; if not, bake another 5-10 minutes, watching closely.
- Serve right away, or let them cool completely and keep in an airtight container.
Notes
Cooled croutons in an airtight container will be extra crunchy by the next day; for a little chew inside, use them the same day. No longer shelf life given.