Tender Crispy Croutons

Cashew Sue's Pick
Tender Crispy Croutons are a game-changer ‘cause they’re both tender and crispy. With a golden, crunchy outside and a soft, chewy heart, they’re the perfect balance of rugged and refined. They’re so easy to make that you’ll wonder why you ever settled for store-bought. Toss them on salads, soups, or just snack on ’em straight out of the bowl—once you start, it’s hard to stop! These little bites of crunchy goodness are so addictive you might just find yourself in a crouton showdown for the last one.
5 from 10 votes
Prep Time 10 minutes
Cook Time 15 minutes
Course Tasty Addition
Cuisine Italian
Makes 4 X 1/2 CUP
Calories 140 kcal
Ingredients
  
  • 4-6 slices stale whole-wheat French bread
  • 2 tbsp olive oil
  • tsp minced basil or parsley or oregano leaves
  • ¼ tsp garlic powder
  • ¼ tsp dried minced onion
  • ¼ tsp Spike all-purpose seasoning or Old Bay seasoning
Instructions
 
  • Preheat oven to 350°F.
  • Tear 4–6 pieces of stale bread into bite-sized pieces (about 3 cups) and place in a large bowl. (The bread shrinks during cooking.)
    4-6 slices stale whole-wheat French bread
  • In a small bowl, mix 2 tbsp olive oil, 1½ tsp minced basil, and ¼ tsp each garlic powder, dried minced onion, and Spike seasoning. Stir until well combined, pour over bread pieces, and toss until well coated.
    2 tbsp olive oil, 1½ tsp minced basil, ¼ tsp garlic powder, ¼ tsp dried minced onion, ¼ tsp Spike all-purpose seasoning
  • Place bread in a single layer on a baking sheet and cook until crispy but not browned (10–15 minutes). You want your croutons to be tender and crispy but not too hard. Remove from the oven. Makes 2 cups.
Breakout Trick
For gluten-free, use gluten-free bread to make the croutons.
Nutrition
Calories: 140kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 133mgPotassium: 43mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 0.1mgCalcium: 37mgIron: 1mg
Keyword Nut-Free, Optional Gluten-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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5 from 10 votes (3 ratings without comment)
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