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    You are here: Home » Meal Type » Salads » Homemade Herb Croutons

    Homemade Herb Croutons

    May 21, 2022 By Danielle Esposti 1 Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Bowl of homemade croutons with a top banner that reads homemade herb croutons.
    2 pictures of homemade croutons with a middle banner that reads homemade herb croutons.

    Easy Homemade Croutons will have you questioning why you ever went with store-bought. These crisp and herby bites add tons of flavor and texture to your favorite soups and salads. Choose any fresh bread you like for this crouton recipe, or go no-waste by finishing off a stale loaf.

    Close up of homemade croutons in a bowl.
    Jump to:
    • What’s the Best Kind of Bread to Use?
    • Does the Bread Need to be Stale?
    • How to Make Homemade Croutons
    • Chef’s Tips!
    • Uses for Homemade Croutons
    • How Long Will Homemade Croutons Last?
    • How do You Store Croutons so They Stay Crispy?
    • Best Salads for Homemade Herb Croutons
    • Recipe

    Croutons are the food equivalent of “out of sight, out of mind.” If you get a salad without them (maybe with the exception of a Panzanella or a Caesar) you may not even miss them.

    What’s more, crusty pre-packaged croutons are a perfectly rational choice of salad garnish. Unremarkable. Unnoticeable, even. But after awhile you score fresh homemade croutons somewhere and they become your raison d’etre.

    “These are the best croutons ever. How did I ever accept any other crouton? I haven’t lived until now. I’m absolutely going to make my own fresh bread croutons from now on…” And then you proceed to forget about them until your next salad is already in front of you.

    The only thing that’s going to help you remember how worthwhile it is to have fresh croutons is by making croutons. So if you weren’t already planning a salad, plan one. Now. If you don’t have bread, get some. Now. (Fresh or stale is just fine.)

    Prep the bread cubes with olive oil and herbs, and get them in the oven before you get the rest of your salad fixins together. By the time you’ve got your greens and garnishes chopped and tossed, your homemade croutons are ready to come out of the oven.

    Do this a couple times and it just becomes a natural salad prep habit.

    Homemade croutons on a baking sheet.

    What’s the Best Kind of Bread to Use?

    This homemade croutons recipe calls for sourdough – we like it because it’s got a bit more bite and a not-too-dense, not-too-light texture that makes for homemade croutons.

    But any quality bread is going to yield a quality crouton. Whatever you choose, you’re intentionally doubling down with fresh and dried herbs for bigger flavor, so taste isn’t as important as texture in this crouton recipe.

    Does the Bread Need to be Stale?

    Nope! Day-old or stale bread will dry out more quickly in the oven, while fresh bread will take a bit longer (since it has a higher moisture content). But both definitely work! That being said, homemade croutons are a terrific no-waste solution to half a loaf or so of bread that isn’t quite up to serving standards anymore, which is why it’s a common choice.

    How to Make Homemade Croutons

    Homemade Herb Croutons are the quintessential “cherry on top” of any soup or salad. Toss fresh sourdough (or any bread of choice) with olive oil, fresh herbs, and a few simple seasonings, and bake for around 15 minutes to get perfectly golden and crisp croutons. They’re better than any bag!

    Cubed bread in a bowl.
    Herbed and buttered bread cubes in a bowl.
    Herbed croutons on a baking sheet,
    Baked and golden homemade herb croutons on a baking sheet.
    1. Position rack in center of oven, then heat to 375°F.
    2. Combine all ingredients in a large bowl. Toss until bread cubes are evenly coated.
    3. Arrange in even layer on a baking sheet. Bake 12-15 minutes, tossing every 4-5 minutes, until bread is dry, golden brown, and very crisp.
    4. Remove from oven and cool to room temperature before enjoying or storing.

    Chef’s Tips!

    • Day old bread isn’t necessary, but it will dry out a little more quickly and have a bit more crunch.
    • Fresh bread will take closer to 15 minutes to achieve doneness; day old bread will require a shorter baking time.
    • Use a combination of fresh and dried herbs.
    • Toss bread with clean, dry hands to ensure the best coverage of oil and seasoning. You can also use a silicone or rubber spatula.

    Uses for Homemade Croutons

    While salad is the obvious choice (see below for suggested recipes) for homemade croutons, don’t sleep on soup.

    If I’m not going for the full grilled cheese experience, I love these crunchy croutons with Creamy Roasted Tomato Soup or this Roasted Red Pepper and Tomato Soup.

    You should also feel free to bookmark this recipe for the holidays when stuffing is “in season.”

    Two bowls of roasted tomato soup garnished with basil on a wood background with slices of sourdough bread.

    How Long Will Homemade Croutons Last?

    Technically, homemade croutons will last up to two weeks stored in an airtight container but ideally, you want to eat them fresh, within a day or two, otherwise they’re no more special than store-bought croutons.

    How do You Store Croutons so They Stay Crispy?

    If you think your homemade croutons will stay crispy on their own, think again. Whether you’re storing in an airtight container or ziploc bag, you’ll need to (1) make sure the croutons are completely cooled before storing and (2) line it with a paper towel to absorb any residual moisture.

    Best Salads for Homemade Herb Croutons

    • Chopped Wedge Salad
    • Easy Tossed Italian Salad
    • Butternut Squash Panzanella
    • BLT Salad
    • Peach Panzanella
    Bowl of crunchy homemade herb croutons.

    Did you make these homemade herb croutons? I’d love to know how the recipe turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Homemade herb croutons in a bowl.

    Homemade Herb Croutons Recipe

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    Author: Danielle Esposti
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    Homemade Herb Croutons are the quintessential "cherry on top" of any soup or salad. Toss fresh sourdough (or any bread of choice) with olive oil, fresh herbs, and a few simple seasonings, and bake for around 15 minutes to get perfectly golden and crisp croutons.
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings : 8
    Calories: 159

    Recommended Equipment

    • Large Mixing Bowl
    • Baking Sheet

    Ingredients

    • ½ loaf sourdough bread, diced or torn into 1” cubes (about 4 heaping cups)
    • 3 tbsp olive oil
    • 1 tbsp finely chopped fresh parsley and/or basil
    • 1 tsp Italian seasoning
    • ½ tsp garlic powder
    • ½ tsp fine sea salt
    • ½ tsp ground pepper

    Instructions

    • Position a rack in the center of the oven, then heat the oven to 375°F.
    • Combine bread, olive oil, fresh parsley/basil, Italian seasoning, garlic powder, salt, and pepper in a large bowl. Toss until the bread cubes are evenly coated with the oil, herbs, and spices.
    • Arrange the cubes into an even layer on a baking sheet. Transfer to the oven and cook 12-15 minutes, tossing every 4-5 minutes, until the bread is dry, golden brown in color, and very crisp. (Fresh bread will take closer to 15 minutes; day old bread will require a shorter baking time).
    • Remove from the oven and cool to room temperature before enjoying.

    Notes

    Storage Instructions
    Cool the croutons completely to room temperature. Line a container with a paper towel, or place a paper towel into a ziplock bag. Place the croutons in the bag/container and place another paper towel on top to absorb moisture. Ideally, enjoy them fresh within 1-2 days. 

    Nutrition Information

    Serving: 0.5cup, Calories: 159kcal (8%), Carbohydrates: 23g (8%), Protein: 3g (6%), Fat: 6g (9%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 313mg (13%), Potassium: 9mg, Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 1% (1%), Vitamin C: 1% (1%), Calcium: 5% (5%), Iron: 8% (8%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: Salads, Soups and Stews, Vegan, Vegetarian

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    1. Chopped Wedge Salad - Our Salty Kitchen says:
      May 21, 2022 at 11:38 am

      […] homemade croutons make all the […]

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