Description
These homemade Sourdough Croutons are extra crunchy, garlicky, and flavorful. They're great both in soups and salads. Easy to make and a great way to use up leftover bread!
Ingredients
Scale
- 1/2 sourdough loaf, diced (6-7 cups diced)
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
Instructions
- The croutons should be golden brown and crunchy when done.
- Preheat your oven to 300F (150C).
- Dice your bread into about 1-inch cubes.
- Place bread cubes on a large, rimmed baking sheet. You can use parchment paper but it's not necessary.
- Drizzle the bread with olive oil and toss to coat well.
- Sprinkle with garlic powder, onion powder, sea salt, black pepper, and dried oregano.
- Toss to mix and coat everything.
- Spread the bread out into a single layer making sure the cubes don't overlap.
- Bake in the oven for 15 minutes, toss, and bake for another 5-10 minutes.
- Enjoy the croutons on soup or in salad!
Notes
You can also use dried thyme, crushed dried rosemary, dried parsley, or italian seasoning if you don’t have oregano.
Add the croutons to any kind of soup or salad.
Store in an airtight container at room temperature for up to a week. Allow to cool completely before closing the container with a tight-fitting lid.
