Do It Yourself Croutons

Store-bought croutons can’t touch these. Four slices of bread cubed, tossed with oil, Parmesan, and a savory seasoning blend, then baked low and slow until golden and crunchy all the way through. Ten minutes of work and you’ll never go back to the bag.

The oil coats each cube evenly so the Parmesan and seasonings stick. Oregano, garlic salt, and celery salt create a savory, herby flavor that works on Caesar salads, tomato soup, or just eaten straight off the baking sheet as a snack.

Baking at a low temperature dries the bread out gradually so the croutons are crisp to the core, not just toasted on the outside with a soft, chewy center. Patience here pays off in crunch.

Kitchen Tips

• Use day-old or slightly stale bread. Fresh bread has too much moisture and takes longer to crisp. It also cubes more cleanly without squishing.
• Cut the cubes as uniform as possible, about ⅜ inch. Uneven sizes mean some pieces burn while others stay soft.
• Spread the cubes in a single layer on the baking sheet. Piling them up traps steam and prevents even crisping.
• Store in an airtight container at room temperature for up to a week. They stay crunchy as long as moisture can’t get in.

Variations

• Garlic butter croutons: Replace the oil with melted butter and add extra garlic powder for a richer, more indulgent version.
• Everything bagel croutons: Toss with everything bagel seasoning instead of the oregano blend for a trendy twist.
• Sourdough base: Use sourdough bread for croutons with a tangier flavor and sturdier crunch.