Homemade Croutons

because all salads are better with carbs

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golden, crispy and delicious

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Homemade croutons are a must-have in a Classic Caesar Salad, but honestly, they’re amazing in just about any salad. They bring a necessary (and very welcome) bit of crunch and the added carbs help make any salad more of a meal—always a win in my book.

There are two main methods for making croutons: frying or baking. Fried croutons are undeniably delicious (fried bread—what’s not to love?), but the process is more hands-on, you are limited to how many you can make at one time and you do need to keep a close eye on them so they don’t burn. Baking, on the other hand, is my go-to method. It’s low-effort and lets you make larger batches—perfect for having extras on hand.

While these croutons shine in a Caesar salad, they’re also fantastic as a base for a Panzanella Salad, as a topping for soups like Watermelon Gazpacho, or even as a little twist with pumpernickel bread for a Pink Caesar Salad with Crab. You could even make some bagel croutons to use in an Artichoke Caesar-ish Salad. Once you have the basic baked crouton method down, you can go wild with it. Switch up the seasoning, the bread, the size. The possibilities are endless. Ok, now onto the recipe below…

some roasted olive croutons for a bitter green Caesar salad

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Ingredients

• 4 slices sourdough bread

• 1/4 C olive oil

• salt

• fresh ground black pepper

Instructions

1. Preheat oven to 350°F (175°C).

2. Cut or tear bread into bite-sized chunks. Toss with olive oil and season with salt and pepper.

3. Arrange on a sheet tray in a single layer and bake for approximately 25 minutes, or until golden and crispy. Toss halfway through.

Notes:

To store your croutons let them completely cool and stash them in an airtight container at room temperature. They should last about a week, if they don't get eaten first!

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A Few Recipes to Go With Those Croutons

Classic Caesar Salad

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Panzanella Salad

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Artichoke Caesar-ish Salad

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