If you're looking for an easy-to-make-snack, you've got to make your own, tasty garlicky croutons! There's no need to buy croutons in the store, not only is it more expensive, but you get less, especially these days, and the allergen-friendly kinds are even more expensive for some reason. Do yourself a favor and save this recipe and make your own croutons right at home!
I know we've all been there, we have half a loaf of bread just sitting, and it sits for too long and suddenly it's nearing the best buy date or even a day or two past it - I am not condoning eating anything past the best buy date, use your own judgment here - and you don't want to just throw it away. You could stuff it in the freezer and forget about it *guilty*.
Or, you could have some tasty homemade croutons that will lengthen the life of your bread, and therefore no freezer burnt waste!
These croutons pair deliciously with soups and salads. Give them a try on my:
Not many ingredients at all, you can certainly substitute anything here for something else.
If you need gluten-free, just use GF bread. I can not guarantee they will hold up the same, but I have never tried. They should though!
Seasonings can be liberal, you could even add other things like onion powder, or greens like parsley or basil.
Of course, if you have the time to rub real garlic on the bread, by all means go for it!
See recipe card for exact measurements.
Preheat oven to 400 F or 200 C.
Step One - Start by cutting up your bread. If your bread is soft, try using an actual bread knife or serrated knife. Cut the bread into sticks, and then into squares.
Step Two - Place the bread bits into a large bowl.
Step Three - Sprinkle the bread liberally with oil and toss around to coat all pieces of bread. Once all are coated well enough, add in the seasonings and toss around again.
Step Four - If you are satisfied with how your bread looks, add it all to a baking pan and spread them out as best as you can.
Do not add cruciferous vegetables to your stock or broth. Things such as broccoli, cabbage, cauliflower and brussels sprouts can potentially make your broth bitter.
This recipe is super versatile, you can make your croutons any flavor you want!
Cheesy Garlic - Garlic powder, parsley and grated vegan parmesan cheese.
Nacho Cheese - Nutritional yeast and jalapeno powder (or cayenne pepper) and top with vegan shredded cheese.
Chili Topping - Chili Powder, cumin, and a bit of sugar.
Italian-style - Oregano, basil and parsley.
These croutons are super easy to store and can be stored anywhere!
- Refrigerator - Store in an air tight container or bag for up to 1 month.
- Pantry - Store on pantry shelf in air tight container or bag for up to 2 weeks. While they won't "go bad" per-se, they may start becoming even more stale, or hard to eat.
- Freezer - Store in freezer in bag or air tight container for 3-6 months.
Interestingly enough, most store-bought croutons are, in fact, not vegan. Why? Couldn't tell you personally, I have been asking this question, not just of croutons but so many other things! Unfortunately, most store-bought croutons contain dairy and sometimes even egg. There are some obscure, and more expensive, brands out there at places like Whole Foods, but I find it is best and easiest to just make them at home!
If you do need store-bought, always check the ingredient lists.
Check out some of my other toppings and condiments!
If you've tried this recipe and enjoyed it, I would love it if you could rate it 5⭐⭐⭐⭐⭐ and leave a comment! It's a great, and free way to support me!
Homemade Garlic Croutons
- a sheet pan
- bread knife
- decent-sized bowl
- ½ loaf stale bread
- 1 tablespoon garlic powder
- pinch of salt
- 1 tablespoons oil may vary
- Heat your oven to 400 °F or 200 °C .
- Cut bread into sticks and then squares and add them to a large bowl.½ loaf stale bread
- Add oil and toss.1 tablespoons oil
- Once the bread is mostly coated in a little oil, add seasonings and toss.½ loaf stale bread, 1 tablespoon garlic powder, 1 tablespoons oil, pinch of salt
- Bake for 5 minutes then mix the pieces up a bit. Then pop back in for a few more minutes. Be careful not to burn them (like I kinda did). 5 more minutes may be a bit too much so aim for 2-3 minutes and go from there.
- For Gluten free use a gluten free bread.
- You can use any seasonings you wish, this is just a basic recipe.
- For oil free spritz the bread with water so that seasonings will stick to the bread.
- The amount of oil you need may vary. A tablespoon is just a general guide.
- Store on the countertop for up to 2 weeks, in the refrigerator for up to 1 month, or in the freezer for up to 6 months.
This recipe belongs to Planty Of Eats
Recipe was published September 15, 2020 and has been updated 3/25/23.