Super simple, incredibly delicious: homemade croutons
Croutons are actually essential in a salad, aren’t they? Few things give a salad more schwung than a good, crispy, salty giant crumb — whether it’s a simple light green salad or a hearty autumnal meal salad. And leave those pre-baked store-bought croutons on the shelf; making them yourself is super simple, and they taste much better!
You don’t even need a knife for this, by the way. In fact, tearing the bread into pieces gives you even better edges and grooves that turn beautifully golden brown, as well as a more interesting texture.
Handmade
You may remember this trick from our tip on how to fry the most delicious golden-brown mushrooms with beautiful seared edges! That doesn’t involve a knife either: just pull everything apart with your fingers. And when making croutons, you can also reduce food waste, because slightly stale bread is ideal for this. And pans? We’re not using those either this time.
How to make the most delicious golden-brown croutons in the oven
Take one large piece or a few slices of stale bread (not moldy, of course). Tear it into roughly equal-sized pieces so they all toast properly at the same time. Just make sure they contain roughly equal amounts of crust and the inside of the bread; croutons made entirely of crust can have unpleasantly sharp edges, and we do want to keep things kind to our gums here.
Fat makes them delicious
Put the pieces in a large mixing bowl, drizzle a thin stream of olive oil over them, and sprinkle generously with salt and whatever dried herbs or spices you like. Use your hands to work the oil and seasonings thoroughly into all the bread. Add a little extra oil if you still see pale pieces; fat really only makes your croutons more delicious.
Into the oven for a bit
Spread the croutons on a rimmed baking sheet; make sure they form a single layer and aren’t crowded together. Bake them in an oven preheated to 180° C for about 20 minutes, until beautifully golden brown; the timing may vary slightly depending on how large or small you tore the pieces and what type of bread you used. Carefully toss the croutons halfway through.
Croutons on everything
That’s it, done! So simple. Now you can get to work; for example, sprinkle them over a delicious corn soup (by Yvette van Boven!), or a meal salad with red cabbage, feta and roasted sweet potato. That is, if you manage to keep your hands off them when they come out of the oven…
Also read:
- How to make crispy croutons in the Airfryer super quickly
- Can you actually eat the Parmesan rind, and more facts about a wedge of Parmesan
- I baked a sourdough loaf — and now I want to warn you
