Easy Homemade Croutons for Any Salad

I will fight anyone who says croutons are optional. Okay, maybe not fight, but at least raise an eyebrow. These are the crispy golden bits that make a bowl of greens feel like a real meal. They’re crackly at the edges, soft-chewy in the centers, and unapologetically garlicky. This is the kind of “recipe” that’s more of a move: grab your almost-stale bread, toss it with a little oil and flavor, bake till shattery. Done. They’re wildly simple and taste like you actually tried today.

My husband is a crouton pirate. He’ll swoop in with a bowl and “taste test” until half the batch disappears. Our little one calls them “bread chips” and eats them by the handful like popcorn. Sundays usually mean a giant salad on the table, which really means a giant bowl of these on the table and some greens nearby for show. It’s become our default add-on for soups, egg scrambles, even tomato pasta. The night I burned a batch because I “just stepped away for a second”? We still ate the extra toasty ones over creamy tomato soup and honestly… not mad at it.

Kitchen Talk

I’ve made these with everything from fancy sourdough to that heel of sandwich bread nobody wants—both work. If your bread is super fresh and fluffy, let the cubes sit out while the oven heats so they don’t steam and go soft. Also, don’t be shy with the oil; dry bread = dusty croutons. I tried butter once and it browned faster and got risky on the edge of burnt, so I stick with olive oil and finish with a little butter after if I’m in a mood. Garlic powder clings better than fresh garlic for even coverage, but I’ll smash a clove into the oil first when I want that real garlicky perfume. Pro tip: toss hot croutons with grated parm right out of the oven—melty little cheese halos. Not mad at a pinch of smoked paprika or lemon zest either.

Shopping Tips

– Grains/Pasta: Any sturdy loaf works—baguette, sourdough, ciabatta. Day-old bread is best; skip ultra-soft loaves that squish when you press them.
– Fats & Oils: Use a decent olive oil you actually like the taste of. Light olive oil or avocado oil keeps flavors neutral and won’t smoke up the kitchen.
– Spices: Garlic powder sticks like a dream; granulated garlic > garlic salt so you control the seasoning. Add smoked paprika or Italian seasoning if you want a vibe.
– Fresh Herbs: Rosemary, thyme, or parsley are great here. Go fresh if you can; dried works but use a lighter hand so it doesn’t taste dusty.
– Cheese: Finely grated Parmesan or Pecorino melts into the edges. Pre-grated is fine, but the good block stuff clings and tastes richer.
– Budget Swaps: Bakery clearance racks are a goldmine for day-old loaves. Grab a couple and freeze—future-you will cheer.

Prep Ahead Ideas

– Cube bread the night before and leave it uncovered on a sheet pan to dry slightly; it soaks up oil and seasoning like a champ.
– Mix your oil, spices, and a smashed garlic clove in a jar; it infuses while you work/sleep/parent.
– On busy nights, toss and bake while the oven is already on for something else. If you’re meal-prepping, make a big batch Sunday and stash for salad nights all week.

✔Time-Saving Tricks

– Don’t fuss with perfect cubes—torn bread has craggy edges that crisp faster and catch more flavor.
– Use a large sheet pan so they roast, not steam. Crowded pans = chewy centers (which is fine if that’s your thing).
– Convection fan on? They brown quicker—just shave a few minutes and peek early.
– Let them cool on the pan. The residual heat finishes the crunch without extra oven time.

✔Common Mistakes

– Over-oiling turns them greasy; under-oiling turns them chalky. Aim for glisten, not drip.
– Walking away “for just a second.” These go from pale to bronzed quickly near the end—set a timer and shake the pan once.
– Fresh garlic burning. If you’re using it, stir it into the oil and toss well so it sticks to the bread; stray bits on the pan will scorch. Or use powder.
– Too much salt. Remember cheese is salty—taste a piece before you add that final sprinkle.

What to Serve It With

– A big Caesar or kale situation—these croutons were born for it.
– Tomato soup, potato leek, or creamy broccoli. Let them float and soak.
– Toss into roasted veggie bowls for crunch, or crumble onto baked mac for a faux gratin topping.
– Snack straight from the jar while “making dinner.” We’ve all been there.

✔Tips & Mistakes

– Hot oven, big pan, single layer. That’s the crisp trifecta.
– Tear, don’t dice, for extra nooks and crannies.
– Add cheese after baking while hot so it melts on contact instead of burning in the oven.
– If they’re pale but dry, bump the heat for the last couple minutes. If they’re dark too fast, lower heat and finish gently.

✔Storage Tips

Let them cool completely (like, completely) and then store in an airtight jar or zip bag at room temp for 4–5 days. If they soften up, a quick toast on a sheet pan brings back the crunch. They’re weirdly great cold on a breakfast egg scramble, and yes, I’ve packed them in a lunchbox “for the salad” and watched them disappear as a snack.

✔Variations and Substitutions

– Garlic-Parmesan: Olive oil + garlic powder + black pepper, finish with a shower of Parmesan while hot.
– Herby Lemon: Olive oil + thyme/rosemary + lemon zest. Bright and cozy at the same time.
– Chili-Lime: Chili powder + smoked paprika + lime zest. Great on taco salads.
– Everything Bagel: Toss with everything seasoning; go light on extra salt.
– Gluten-Free: Use your favorite GF loaf. Slightly dry it first so it crisps instead of crumbles.
– Dairy-Free: Skip the cheese and add nutritional yeast for that savory, cheesy vibe.
– Butter Lovers: Mix a spoonful of melted butter into the oil post-bake for flavor without risking burnt milk solids.

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Frequently Asked Questions

Easy Homemade Croutons for Any Salad

Crunchy, garlicky homemade croutons made from day-old bread. Tossed with olive oil, butter, and herbs, then baked until golden—ready in 25 minutes and perfect for salads, soups, and more.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 6 cups day-old bread, cut into 0.5-inch cubes French bread, sourdough, or sandwich bread
• ▢ 3 tbsp extra-virgin olive oil
• ▢ 2 tbsp unsalted butter, melted for richer flavor; use more oil to keep dairy-free
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning or use dried parsley and oregano
• ▢ 0.5 tsp kosher salt reduce if using salted butter
• ▢ 0.25 tsp black pepper
• ▢ 0.25 cup grated Parmesan cheese optional; add during last 5 minutes for best texture

Instructions

Preparation Steps

• Preheat oven to 375°F. Line a large rimmed baking sheet with parchment for easy cleanup.
• In a large bowl, combine bread cubes with olive oil and melted butter, tossing until evenly coated.
• Sprinkle in garlic powder, Italian seasoning, salt, and pepper. Toss again to distribute seasonings.
• Spread cubes in a single layer on the prepared baking sheet, leaving space between pieces for even browning.
• Bake for 12 to 15 minutes, tossing halfway through, until golden and crisp. If using Parmesan, sprinkle it on during the last 5 minutes of baking.
• Cool completely on the pan. Use immediately or store in an airtight container at room temperature for up to 1 week.

Notes

For extra crunch, reduce oven to 325°F and bake an additional 5 minutes after they turn golden. Try variations: add smoked paprika, lemon zest, or swap Italian seasoning for za’atar. To re-crisp, toast at 350°F for 3 to 5 minutes.