Homemade Croutons

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Croutons

Making your own homemade croutons is the perfect way to elevate any salad and is super easy and quick!

Crouton Recipe Ingredients

To make this recipe, we will need the following ingredients:

• French Baguette (1/2 loaf) – Provides a firm, airy base that crisps up perfectly when toasted.
• Extra Virgin Olive Oil (3 tbsp) – Helps the croutons brown evenly and adds rich, savory flavor.
• Garlic (1 tsp) – Infuses the croutons with bold, aromatic depth.
• Sea Salt (1/8 tsp) – Enhances the overall flavor and balances the richness.
• Parmesan Cheese (2 tbsp, optional) – Adds a salty, nutty finish and golden crispness when baked.

Homemade Crouton Method

Prep Croutons

Assemble all the ingredients, cut the baguette in half then thinly slice into 1/4″ cubes. Preheat the oven to 350 degrees F.

Combine the olive oil, garlic, sea salt, and parmesan (if using).

Mix

Toss the bread in the mixture.

Bake

Spread the croutons out on the baking sheet and bake till light golden, about 12 minutes, tossing once halfway through.

Cool

Allow the croutons to cool and use or store at room temperature for 3-4 days.

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Tips and Tricks for Parmesan Croutons

Use day-old or slightly stale bread – It absorbs oil and crisps up better than fresh bread.

Cut evenly sized cubes – Uniform pieces ensure even toasting and texture.

Spread in a single layer – Give croutons space on the baking sheet to crisp evenly.

Flip halfway through – Turning croutons ensures all sides brown evenly.

Let them cool completely – They crisp fully as they cool.

Store in an airtight container – Keeps them crunchy for up to a week.

Experiment with flavors – Try smoked paprika, ranch seasoning, or lemon zest for creative twists.

Use sourdough or rustic bread – These add chewy texture and more flavor.

Avoid over-soaking – Don’t drench the bread in oil; just coat lightly to avoid sogginess.

FAQs

Day-old sourdough, French bread, or any rustic loaf works well—avoid overly soft sandwich bread for best texture.

Yes, but slightly stale bread gives a better crunch; if using fresh, you may need to bake a bit longer to dry it out.

You don’t have to, but using oil or butter adds flavor and helps the croutons crisp up beautifully.

Store fully cooled croutons in an airtight container and don’t overdress your salad just before serving.

Yes! Toast them in a dry or oiled skillet over medium heat, stirring frequently until golden and crisp.

Try Croutons on These Salads

Crunchy Lemon Parmesan Salad

Salmon Ceasar Salad

Chopped Italian Salad

Strawberry Crunch Salad