Learn how to make your own croutons to perk up that lunch salad! Perfectly crisp and crunchy and filled with garlicky-herb flavors.
*insert girl-ish screaming and happy dances*
Okay, so it’s salad-season right? Yeah, did you just cringe there like I did? I know this time of the year definitely isn’t as popular as cookie-time, but hear me out! Your sad lunch salad is about to get a delish kick in the pants.
Salads, you shall no longer be lonely! Not with your BFFs the croutons around.
We’re going back to the wonderful grains yet AGAIN for recipe #4 in 12 Days of Superfood Recipes. Homemade croutons are complete health-food so I’m sticking to that. 😉
So first things first: Let’s talk about the bread. I prefer and highly recommend choosing a rustic, hearty bread such as whole wheat or omg-this when I’m making croutons. Whatever bread you choose it’s got to be very sturdy and preferably somewhat dry and stale in order for your croutons to be crisp and crunchy.
That being said, these croutons are definitely the thing to make when you’re trying to use up old bread that’s been sitting on the kitchen counter!
Roughly cut up your bread into 1-in cubes to equal about 4 cups and then you’re gonna toss ’em with fresh minced garlic, plenty of seasonings, and a nice dousing of extra-virgin olive oil.
Gahh. Can you say DROOL?!
Spread the cubes in a single layer on a lightly-greased baking sheet and now we’re going to bake them super-slow at 300F for about 40 minutes, stirring every 10 minutes. What we’re doing right now is evenly drying out the croutons so they’ll have that fantastic crispy texture.—I know that having to stir them every 10 minutes is kind of a pain, but it’s crucial in making sure that each of your gorgeous little croutons bake up evenly. ♥
40 of the longest minutes of your life later….grab those greens and ALL the ranch…
I myself, like a little salad with my croutons and ranch. 😉
And yeah, the ranch is NOT pictured here because, well. I forgot it this time, ok? I shame myself…
Would you guys judge me if I went so far as to say that these croutons are even amazing by the handful? My family thinks I’m the weirdest person ever….
Thank you for making my otherwise-boring salads fan-freaking-tastic.
Love your #1 fan,
Now then, how ’bout some healthy cookies on the side of your uber-healthy crouton-filled salad? Balance, people. 🙂
Easy Garlic-Herb Salad Croutons
- 4 cups 1-in dry bread cubes
- 4 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- Salad for serving
Preheat oven to 300F. Lightly grease a baking sheet. Set aside.
In a medium bowl, toss bread cubes with seasonings, Drizzle with olive oil and toss to coat. Spread in a single layer on baking sheet. Bake croutons at 300F 40 minutes or until a deep golden brown, stirring every 10 minutes.
Cool croutons slightly then serve with salad.
Store croutons in an airtight container at room temperature up to 1 week.