Have a leftover piece of bread sitting on the counter? Don’t toss it or feed it to the ducks. Stale bread is perfect for making homemade croutons—crispy, flavorful bites that lift salads, soups and even snacks to the next level. This simple approach works with any firm bread: baguette, sourdough, sandwich loaf, or gluten-free varieties. For this batch I used a leftover chunk of baguette that had gone slightly dry.
You can season these croutons however you like. The version here uses garlic and Italian herbs for a classic savory profile, but you can easily increase the garlic, add fresh herbs, sprinkle smoked paprika or cayenne for heat, or finish with nutritional yeast for a cheesy, vegan twist. The goal is crunchy edges and golden color—just enough oil and seasoning to coat the bread without making it greasy.
Croutons are especially wonderful on creamy soups. The contrast between a velvety soup and a crunchy crouton is hard to beat—try them on a sweet potato coconut curry soup or a simple tomato bisque for an instant upgrade. They’re also excellent over a vegan Caesar or mixed greens, and they make a tasty, portable snack when stored in an airtight container.
The method is quick and forgiving: cube the bread, toss with a modest amount of olive oil and seasoning, spread on a baking sheet, and roast until crisp. Check early to prevent over-browning and remove when they are uniformly golden and snap when bitten. Once cooled, store in a sealed jar or container—properly dried croutons keep for a couple of weeks.
Below is a clear, easy recipe you can adapt to suit what you have on hand. If you make them, I’d love to see your variations and seasoning ideas.
One Love,
A.J.
Easy Garlic & Herbs Croutons
Ingredients
- 1 old baguette or any other piece of bread
- 4 tbsp extra virgin olive oil
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1 tsp italian herbs
- 1/2 tsp dried chives (optional)
- to taste salt and pepper
Instructions
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1. Preheat oven to 175°C (350°F). Trim any very soft crust and cut the bread into roughly 1–2 cm cubes so they crisp evenly. Place the cubes in a mixing bowl.
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2. In a small jar or bowl combine the olive oil, garlic powder, chili powder, Italian herbs and dried chives if using. Season with salt and pepper to taste and stir or shake until well mixed.
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3. Drizzle one tablespoon of the oil mixture over the bread and toss to coat. Add additional tablespoons and toss until the cubes are evenly and lightly coated—some dry spots are fine. You don’t want saturated pieces, just a light coating so they crisp up in the oven.
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4. Spread the cubes in a single layer on a baking tray lined with parchment paper. Bake for about 15–20 minutes, checking after 12–13 minutes and then every couple of minutes until they are golden and crisp. Oven temperatures vary, so remove them when they are uniformly browned and crunchy.
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5. Let the croutons cool completely on the tray to allow them to crisp further. Store in an airtight container at room temperature for up to two weeks. Use them to top salads, soups, or enjoy as a crunchy snack.
