Homemade Garlic + Red Pepper Croutons

4.5 cups
25 min

Salads just got a little extra personality boost with these homemade croutons that are zesty, crunchy, and offer a hint of a kick. Never let old bread go to waste when you can turn it into a second masterpiece. This recipe is easy and ready in under 30 minutes. Try not to eat the entire batch before it makes it to the greens, but sneaking a few never hurts.


Though this is ideal for savory salads, feel free to mix and match seasonings and the breads of your choosing. If this is your first time making homemade croutons, start simple. Use a straight-forward bread and a few seasonings like garlic, salt, and pepper, combined with a lightly-flavored oil (usually, olive oil). Enjoy!


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Homemade Garlic + Red Pepper Croutons

Recipe details

  • 4.5  cups
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients


  • 12 ounces (about 4 1/2 cups) cubed bread (I love sourdough or a homemade boule bread)
  • 1/4 cup good extra virgin olive oil
  • 1 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes
  • pinch freshly-ground black pepper

Instructions


Preheat the oven to 375ºF.
Combine olive oil and all but 1/2 tsp red pepper flakes in bottom of a large bowl.
Add bread and use hands to toss until thoroughly combined. Discard any especially wilted or crumbly bits of bread.
Spread in a single layer on a non-stick baking sheet and try to give each piece some separation.
Bake for 20 minutes, flipping croutons halfway through.
Remove from oven when edges begin to darken and sprinkle with remaining 1/2 tsp red pepper flakes.
Cool completely and enjoy!

Tips

  • You are welcome to use different seasonings or bread, but I recommend the following:
  • Use an oil that has a high smoke point, or at least a smoke point greater than 375ºF. It is best to use a good quality oil that doesn't dominate with flavor.
  • Experiment with the bread of your choosing! I prefer a simple foundation for this crouton recipe: sourdough, boule, or baguette.

Melanie Lorick
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