Homemade Chunky Garlic Croutons
Beautifully crispy golden chunky garlic croutons, perfect for topping soups or even just as a snack.
Ingredients
Main Ingredients
Method
Start by preheating your oven to 200C/390F.
Cut your stale bread into 2-3 slices around 5cm/1 inch thick, then cut into 8cm/1.5 inch cubes.
You don't have to be exact here, just big chucks of bread that are all roughly the same size is fine
Pour the olive oil into a bowl, crush in 1 small clove of garlic and sprinkle in a little sea salt and cracked black pepper. Mix everything together.
Place the croutons in the bowl with the oil and garlic and toss, making sure the bread is well coated. Leave for a couple of minutes to allow the bread to absorb the oil.
You can add a little more oil if your bread isn't fully coated.
Place the croutons on a non-stick baking tray/sheet (or baking tray/sheet lined with parchment paper) in a single layer, then place in the oven for 12-15 minutes turning halfway through.
When they are beautifully crisp and golden, remove from the oven and allow to cool. You can now use your croutons or store in an airtight container for later.
About Homemade Chunky Garlic Croutons
I frequently bake bread - I actually have a loaf proving as I type this! - but as any baker knows, freshly baked bread is past it's prime after a day or two, but rather than throw it away I like make these chunky croutons.
Because these are chunky their ideal use is to top soups, but if you cut them a little smaller they'll also work great in salads, I however, enjoy eating them on their own as a snack; you could even sprinkle them with a little cheese during baking or use them as an accompaniment to your favourite dip.
Refreshing the Croutons
Croutons are definitely best when first baked, however if you have any left over be sure to put them in an airtight container otherwise they can become hard. If you find they lose their crunch you can toss them back on the oven (or fry them) with a little olive oil or butter.
Use Any Bread You Have
I find rustic style bread - ciabatta, sough dough, french bread or simple home baked loafs - the best for these croutons because you can cut them to the chunky size, but if you have any stale pre-cut sandwich bread then you can still make croutons in exactly the same way, they will just be a little smaller but still perfect for salads and soups.
How to stop Croutons Going Hard
The most important thing is to make sure you use enough oil, this helps crisp the outside without completely drying out the middle. Also, try not to over bake them, take them out when they are just starting to go golden and place them on the top to cool, they will still crisp slightly when out of the oven from residual heat.
Make Them Your Own
You can add whatever you want to make these croutons your own. I like fresh garlic but you can use garlic powder, why not try adding some dried herbs such as thyme or oregano? or you like a bit of heat throw in a little chilli powder. You can also add a non-melty cheese like parmesan for cheesy croutons.
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