Description
When you want a little zing in your salad or soup, these homemade garlic croutons are perfect. These are so easy to make that you won’t think of buying store-bought croutons again!
They are the perfect compliment to my Roasted Potato and Chicken Salad
Ingredients
Scale
- Garlic Coating
- 1 garlic clove crushed
- Pinch of salt
- Pinch of paprika
- Pinch of pepper
- 3 tablespoons of unsalted butter
- 1 tablespoon of extra virgin olive oil
- Croutons
- Just about any bread will do. I love sourdough for these croutons.
- White bread croutons are great (too. They are softer and sweeter than sourdough.)
- You will need about 3-4 slices of bread that are ½ to ¾ inch thick.
Instructions
- Mix all of the garlic coating ingredients in a small saucepan and warm until the butter is melted.
- Whisk ingredients together to mix.
- Cube bread into one-inch pieces.
- Scatter cubed bread on a baking sheet lined with a Silpat or aluminum foil. DO NOT COAT THE CROUTONS YET.
- Next, dry the croutons slightly by pre-toasting them for 10 minutes in the oven at 250 degrees. They should not brown, just dry a bit.
- Remove the dried croutons from the oven.
- Up your oven temp to 350 degrees.
- Add dried croutons and garlic coating to a bowl and toss together until croutons are coated with the mixture.
- Distribute the coated croutons on a lined baking sheet.
- Bake until golden brown at 350 degrees for about 30 minutes.
- Check at 15 minutes. Turn or flip the croutons for even toasting. Every oven is a little different and different breads toast differently, so check to make sure they don’t burn.
- After you turn or flip them, put them back in for another 10 to 15 mintues. Don’t forget to check them every few minutes after they start to brown. They can go from golden brown to burnt in a hot minute.
Notes
*You don’t have to pre-dry the croutons but the finished product will be less crunchy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads, Sides, Snacks
- Cuisine: American
