Yummy Garlic Croutons

Yummy garlic croutons are crispy, golden cubes of bread infused with rich garlic flavor that instantly elevate any salad, soup, or snack platter. Made with just a few ingredients, I love how these crunchy bites bring bold taste and texture to even the simplest dishes.

Why You’ll Love This Recipe

I love making homemade garlic croutons because they’re way more flavorful than store-bought ones, and I can use up leftover bread in a delicious way. They’re super quick to prepare, and I can customize them to match whatever I’m serving. Whether I’m topping a Caesar salad or adding crunch to a creamy soup, these croutons are always a hit in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Day-old bread (French, sourdough, or any crusty bread), cut into cubes

• Olive oil or melted butter

• Garlic cloves, minced or grated

• Salt

• Optional: dried herbs like parsley, oregano, thyme, or Italian seasoning

• Optional: grated Parmesan cheese

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I place the bread cubes in a large mixing bowl.

3. In a small bowl, I combine the olive oil and minced garlic. I let it sit for a few minutes to infuse.

4. I drizzle the garlic oil over the bread cubes and toss until they’re evenly coated.

5. I season with salt and sprinkle in herbs or Parmesan if I’m using them.

6. I spread the cubes in a single layer on the baking sheet.

7. I bake for 12–15 minutes, tossing halfway through, until golden brown and crisp.

8. I let them cool completely before using or storing.

Servings and timing

This recipe makes about 4 cups of croutons, enough to serve 6 to 8 people as a topping.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I use melted butter instead of olive oil for a richer flavor. I’ve also tried rosemary and lemon zest for a fresh twist. If I’m craving extra cheesy flavor, I toss them with Parmesan before baking. For spice, I add a pinch of paprika or chili flakes. I also like making them with rye or whole grain bread for a different texture.

Storage/Reheating

Once the croutons are fully cooled, I store them in an airtight container at room temperature for up to one week. If they start to soften, I re-crisp them in a 350°F (175°C) oven for 5 minutes. I don’t refrigerate them because they lose their crunch.

FAQs

What type of bread works best for croutons?

I use day-old crusty bread like sourdough, French baguette, or Italian loaf. It holds up well and gets nice and crispy.

Can I use garlic powder instead of fresh garlic?

Yes, I sometimes use garlic powder if I want a milder flavor or faster prep. I just mix it into the oil before tossing.

How do I keep croutons crispy?

I make sure to bake them until fully dry and cool them completely before storing. I also store them in an airtight container to keep moisture out.

Can I make these in an air fryer?

Yes, I air fry them at 375°F (190°C) for about 6–8 minutes, shaking halfway through for even crisping.

Are garlic croutons good for snacking?

Absolutely. I snack on them straight from the container or pair them with dips like hummus or spinach-artichoke dip.

Conclusion

Yummy garlic croutons are a simple yet delicious way to upgrade everyday meals. I love how easy they are to make and how much flavor they add to my favorite salads and soups. With just a few pantry staples, I get perfectly crisp, garlicky bites that always impress—and they never last long in my kitchen.

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