Crispy Homemade Croutons Recipe for Salads and Soups

This homemade croutons recipe is simple, uses only four ingredients, and takes about 15 minutes to make. Freshly made croutons are far tastier than store-bought — crisp on the outside, tender inside, and full of garlic flavor. Follow the step-by-step instructions and photos to make perfect croutons at home.

Homemade croutons elevate any salad from ordinary to memorable. They’re crunchy yet still slightly soft inside, and bursting with simple flavors. Many commercial croutons contain long ingredient lists and additives; making your own keeps things natural and straightforward.

Homemade Croutons: Ingredients & Substitutions

• French bread. Any sturdy bread works, but French bread gives a classic texture and flavor. Sourdough, rye, or a gluten-free loaf also make excellent croutons.
• Olive oil. Regular olive oil is ideal; flavored olive oil or avocado oil can be substituted.
• Fine sea salt. If you use iodized table salt, reduce the amount by half.
• Garlic powder. This adds the signature garlic taste. You can omit it for plain croutons, but it’s recommended for best flavor.

How to Make Croutons

Here’s a straightforward method to make crisp, flavorful croutons. Adjust cube size for your preferred texture: larger for a softer center, smaller for extra crunch.

Cut half a loaf of French bread into ½” to 1″ cubes. Place the cubes in a large bowl and drizzle with olive oil, stirring gently until the bread is evenly coated.

Mix the salt, garlic powder, and a pinch of black pepper in a small bowl. Sprinkle half the spice mixture over the oiled bread and toss gently so the cubes remain intact.

Add the remaining spice mix and stir once more to distribute seasoning evenly.

Bake

Spread the seasoned bread cubes in a single layer on a baking sheet. Bake at 350°F (177°C) for about 10 minutes, stirring once halfway through. Depending on cube size and your oven, you may need to add a few minutes for extra crispness. The croutons may not brown deeply but will become crisp. Remove from the oven and let them cool to finish crisping.

Serve

Serve croutons on your favorite salads — they’re especially good on burrata or panzanella — or use them to add texture to soups. They also make a tasty snack on their own, and if you need breadcrumbs, pulse cooled croutons in a food processor.

• In soup. Sprinkle over tomato or squash soups for added texture.
• As a snack. Kids and adults alike enjoy fresh, seasoned croutons straight from the batch.
• As breadcrumbs. Pulse into a coarse crumb for coatings or toppings.

Homemade Croutons Recipes FAQs

If you try this recipe and enjoy it, please leave a comment and rating. It’s always rewarding to hear how a simple addition like homemade croutons improves your salads and soups.