Description
Crispy, flavorful air fryer croutons made with cubed day-old bread tossed in olive oil and herbs, perfect for adding a crunchy topping to salads, soups, or enjoyed as a snack. This quick and easy recipe uses an air fryer to achieve perfectly golden croutons in under 10 minutes.
Ingredients
Crouton Ingredients
- 4 cups cubed day-old bread (French bread, sourdough, or any bread of choice)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: Grated Parmesan cheese for extra flavor
Instructions
- Preheat the air fryer: Preheat your air fryer to 375°F (190°C) to ensure the croutons cook evenly and become crispy.
- Season the bread cubes: In a large mixing bowl, toss the cubed bread with olive oil, garlic powder, oregano, basil, salt, and pepper until all pieces are evenly coated with the seasoning mixture.
- Arrange in the air fryer: Place the seasoned bread cubes in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to cook the croutons in batches to avoid overcrowding.
- Air fry the croutons: Cook the bread cubes at 375°F (190°C) for 5-6 minutes. Shake the basket halfway through the cooking time to promote even browning and crispiness.
- Cool and add cheese if desired: Remove the croutons from the air fryer and let them cool slightly. While still warm, sprinkle with grated Parmesan cheese for added flavor if preferred.
- Serve: Enjoy your homemade croutons over salads, soups, or simply as a crunchy snack.
Notes
- For best results, use day-old or slightly stale bread to ensure the croutons crisp up nicely.
- You can customize the herbs based on your preference, such as adding thyme or rosemary.
- Don’t overcrowd the air fryer basket; cook in batches if necessary to maintain a crispy texture.
- Store leftover croutons in an airtight container at room temperature for up to 3 days.
- Parmesan cheese is optional but adds a nice savory touch.
