Rustic Croutons
These easy, rustic, crunchy homemade vegan croutons are delightfully crispy, crunchy. A perfect addition to any salad or soup!
Servings6 to 8 cups
Ingredients
- 450 grams bread sourdough, ciabatta, french loaf
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoons dried sweet basil
- 1 teaspoon dried oregano
- 1½ teaspoons sea salt
Instructions
- Preheat the oven to 190°/375F/Gas Mark 5.
- Toss the cubed bread with olive oil, herbs and salt until the seasoning is well distributed.450 grams bread, 1 teaspoon garlic powder, 1 teaspoons dried sweet basil, 1 teaspoon dried oregano, 1½ teaspoons sea salt, ¼ cup olive oil
- Distribute the cubed and seasoned bread in a single layer on the baking trays. Bake for 10 to 25 minutes, this depends on the size of the crouton, with smaller croutons crisping up much quicker than larger ones. Check the croutons halfway, and give them a flip before returning to the oven. The croutons are done baking when they are golden brown and crispy.
- Allow cooling slightly before serving or place in an airtight container for up to 2 weeks.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
Check on the croutons fairly often while baking to gauge the progress of the bake which is dependent on the size of the crouton.
These are perfectly paired with roast tomato soup.
For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.
Nutrition
Serving: 1cup | Calories: 281kcal | Carbohydrates: 37g | Protein: 7g | Fat: 12g | Sodium: 368mg