Garlic Parmesan Croutons are so good, you may never get the store bought ones again! They are a great compliment to a healthy salad or side dish!
It’s no secret I’m bread obsessed. I mean, hello! Look at the name of this site. But if you can believe it, I’d never made my own croutons. I’ve meant to more time than I can count, and it just never happened. But this week I grabbed to bull by the horns and got on it!
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Now I’m kicking for not doing this sooner! These croutons are a snap to make and have a great flavorful. They totally made my salad, and I was all proud of myself for making them from scratch as I scarfed that salad down. Seriously, the next time you have some French bread or a baguette that’s been sitting for a day or two don’t throw it away! Make croutons instead. Your salad will love you for it.
Garlic Parmesan Croutons
Ingredients
- 1/3 cup olive oil
- 3 cloves garlic minced
- 1/2 loaf of French bread 2 days old, about 4 cups
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- In a medium bowl, combine garlic and oil. Set garlic steep for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat.
- Cut the bread into 1/2-inch pieces and place in a large mixing bowl.
- Pour the garlic and oil through a strainer and then pour the oil over the bread. Add 1/2 of the garlic left in the strainer into the bowl with the bread. Season with Parmesan cheese, basil, oregano, paprika, pepper, and salt. Stir with a large spoon until bread cubes are well coated and seasonings are evenly distributed.
- Pour bread cubes onto prepared baking sheet and spread into a single layer. Bake for 15 minutes, and then stir croutons. Bake for another 15 minutes, and then group the croutons together so they're touching. Bake for another 10 minutes.
- Remove croutons from the oven and let cool to room temperature before serving.
Nutrition
Amy | Club Narwhal says
Ooooh, Julie, I need these croutons STAT! Salads without a crunch are not salads in my book. I haven’t made homemade croutons but you totally h ave me convinced 🙂
Marci says
These look so simple and delicious. The kind of taste and crunch that every salad needs!
Lisa says
Just making my second batch. They are amazingly delicious and very simple to make. My husband said he will never buy from the store again. Not only great on salads, but wonderful to snack on when you want something crunchy! Thanks
Sara says
These look amazing! Can they be stored in a air tight bag and eaten days or weeks later?
Julie Kotzbach says
Hi Sara! They can be stored for up to 2 weeks in an air-tight container in a cool, dry place.
Sara Harrison says
Great; thanks!! I can’t wait to give these a try!!
GAYLE RODRIGUES says
Can you clarify step 4?
Julie Kotzbach says
Hi Gayle. For step 4, you’ll drain all of the oil through a strainer and then pour the oil over the bread. Then you’ll put 1/2 of the garlic leftover in the strainer into the bowl with the bread too. Then add the seasonings and mix. Hope this helps!