We’ve all looked at a slightly stale loaf of bread and thought, “there must be more I can do with you.” Here is a simple step-by-step guide to making perfect homemade croutons. Cube or tear the bread, add a drizzle of olive oil or melted butter, sprinkle with salt and maybe a touch of garlic or herbs, and you can turn humble leftover bread into golden, crunchy croutons in under 20 minutes. They‘re endlessly useful; scatter them over salads, toss them into bowls of soup, or snack on them with a cup of tea or a cocktail.

Try them atop Pumpkin Curry Soup, a Creamy Sweet Corn Soup, or a Salmon, Arugula, and Avocado Salad will elevate your dish to the next level.

Ingredients

• Bread, such as country bread or ciabatta – You can either cut or tear your bread into croutons; read the note below for more.
• Olive oil – To toast the bread so it crisps and caramelizes.
• Kosher salt – To taste.

Variations

• Add other seasonings along with the oil if you like, like dried herbs or other spices that will go with whatever you are using the croutons with (e.g., cumin for using the croutons to top a Mexican-inspired soup).
• Minced garlic is best added halfway through the cooking time. Before you toss them, add 1/2 teaspoon finely minced garlic and toss, then spread out again.
• You can also try making Puff Pastry Croutons or Parmesan Croutons.

Torn Croutons

What are torn croutons, and why are they so awesome? They are pretty much what they sound like: ripped chunks of bread tossed with olive oil and toasted until they are crispy on the outside, chewy, and softer on the inside. 

The reason they are sexier (and yes, croutons can, in fact, be sexy, you’ll see) is because of their irregular shape. You get browned bits on the corners, a golden brown exterior everywhere else, and the middle can be as firm or as soft as you like. More ragged edges equal more surface area and more interesting texture all around.

Should You Cut the Crust Off the Bread for Croutons?

Really, it’s up to you. I usually leave the crusts on — more texture, less waste; other people are not fans of the crust, so if that’s you, trim them off, leaving as much of the middle of the bread behind as possible. You could also think about turning those crusts into fresh breadcrumbs.

How to Make Croutons

1. Prepare the oven and bread: Preheat the oven to 400ºF and tear the loaf into pieces.

2. Add oil: Spread them on a rimmed baking sheet (line it with parchment paper if you like). Drizzle with 1/3 cup olive oil.

3. Toss the bread and oil: Use your hands to toss the croutons so that the oil gets more evenly distributed.

4. Prepare to bake: Once the croutons are tossed, spread them out in a single layer. Sprinkle the croutons with salt.

6. Bake: Bake for 15 to 20 minutes, until browned in spots and somewhat crispy on the outside. Toss them halfway through the cooking and spread them out again for best even browning.
7. Cool and store or use: Cool on the baking sheet. Use while still warm or once they have come to room temperature.

Storage

Transfer them to an airtight container and keep at room temp for up to 5 days.

Salad with Torn Croutons

The salad pictured below should have its own page, but eh, it’s really about the homemade croutons, so let me share it with you here.

This salad features about a head or two of romaine hearts (my go-to lettuce), thinly sliced crosswise so that the lettuce is in thin ribbons, mixed with a head or two of endive, sliced similarly. The dressing is a mix of lemon juice, rice vinegar, olive oil, Dijon mustard, and kosher salt and pepper — one of my go-to dressings. Mix and toss; add a handful or two of shredded Gruyere cheese (or not, your choice). And then…pop it all into a bowl and top it with those gorgeous torn croutons.

What to Serve with Homemade Croutons

Tomato Panzanella

Moroccan Carrot and Cauliflower Soup

Vegetarian Split Pea Soup

Salad Recipes With Croutons

Use homemade croutons in these salad recipes.

• Caesar Salad
• Chopped Salad with Chicken and Blue Cheese Dressing
• Green Salad with Chickpeas and Spicy Honey Tahini Dressing
• Green Salad with Roasted Butternut Squash, Pears, and Goat Cheese