Garlic-pepper croutons

I’m a big fan of croutons. In fact, I refuse to eat salad without them.

It could be worse. I could refuse to eat salad without drowning it in dressing. Not like any of us here do that… *cough* GamerMan *cough*

Anyways, back to these little beauties.



Truth be told, they lasted about 3 days.

I have an addiction. And a newfound love for salad.


Garlic-pepper Croutons:

4 cups diced French bread
2-3 Tbsp extra virgin olive oil
1/2 tsp ground black pepper
2 tsp garlic powder
1/2 tsp salt

Place diced French bread on a baking sheet and pop it in a safe area (read: the oven) over night to dry out. You want most, if not all the moisture in the bread to evaporate so your finished product will be crunchy rather than chewy.

After 8 hours or so, place diced bread into a large bowl and drizzle with 1 tablespoon oil. Toss to coat. If you’re a messy one too, place some plastic wrap over the top of the bowl and gently shake, swirl, and toss the croutons until the oil is soaked up. Repeat with remaining tablespoons of oil.

Sprinkle dry ingredients in alternating additions in between tosses: 1/4 tsp pepper ::toss:: 1 tsp garlic powder ::toss:: dash of salt ::toss:: REPEAT! Cover and set aside. Preheat your oven to 375F. While you’re on preheat countdown, whip out that baking sheet again and spray it with some non-stick baking spray.

Give your croutons one last toss before evenly distributing them on your prepped baking sheet. Bake for 15 minutes or until golden brown. I checked and flipped them @ 5 minute intervals to make sure everything crisped evenly. Once they’ve reached desired color/crunchiness, remove from the oven and let cool for 10 minutes before ensuing snacktime storing in an airtight container.

These of course are amazingly versatile and can be customized to your palate. We’re already making a list of what flavors to try next! Parmesan and basil, celery salt and oregano, ranch and black pepper… Ah the possibilities!


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