Making croutons at home is inexpensive and simple. Store-bought bags are convenient but usually more expensive and less fresh than homemade. Use any bread that’s going stale—there’s no need for specialty loaves. Leftover or homemade bread works great. My kids even snack on these like chips, so they’re a hit for both salads and munching.
These croutons were also made in a restaurant I worked at and kept well—stored in an airtight container they stay crisp for a month or longer. Use them on salads, in soups, or even crushed as a breading for chicken. Try this simple recipe and come back later to see a dish I made with them—you’ll love it.
Parmesan Ranch Croutons
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Ingredients
- 5 cups cubed stale bread, (I used homemade ciabatta)
- 4 Tbsp butter, melted
- 3 Tbsp dry ranch mix, (1 packet)
- 2 Tbsp grated parmesan cheese
Instructions
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Cut the bread into 1-inch cubes and place them in a paper lunch bag or a gallon-size plastic bag.
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Pour the melted butter over the bread, then add the dry ranch mix and parmesan. Seal the bag and shake well so the bread cubes are evenly coated.
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Spread the coated cubes on a baking sheet. Bake at 350°F for about 15 minutes, stirring or flipping halfway through, until the croutons are golden brown and crispy. Keep pieces relatively close together; those on the edges will brown faster.
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Let the croutons cool completely before using. Store in an airtight container for up to one month.
Notes
- Yield: about 5 cups of croutons.
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