These croutons are really easy to make and you can choose your own herbs. I used fresh thyme and cheese and they came out tastier than any we’ve had from the grocery store. Plus you get to control the salt level of your homemade croutons. I love these croutons so much, I ate maybe half of them as snacks throughout the week.
1 day-old baguette, half of a french bread loaf,
or other loaf
1/4 cup of olive oil
2 tablespoons coarsely chopped fresh thyme
2 tablespoons fresh grated Parmesan cheese OR
1 tablespoon nutritional yeast for a vegan version
kosher salt and black pepper
Preheat oven to 375. Cut bread into small pieces and place in a big bowl. In a small bowl, mix olive oil with herbs, salt and pepper and drizzle over bread pieces, toss to coat well. This step is important because you want to get some herbs and oil on every piece so you may want to use your hands.
Spread croutons out on two baking sheets and bake, flipping them about halfway through. Check them frequently through the oven window, they bake quickly – in 12 to 15 minutes. Once they turn light golden brown, remove from the oven and let cool. Try to not eat them all up before a salad or soup can be made. Store any leftovers in an airtight container.
Adapted from: eastsidefoodbites.com