I could eat croutons all day as a snack! They are so flavorful, crunchy, and delicious. I put them on everything – including salad, soup, and even on avocado toast! Homemade croutons are SO easy to make. They are also way tastier than store bought ones. There are so many variations to this recipe. You can use your favorite herb instead of thyme. Rosemary would work just as well! I like these croutons a lot with my vegan split pea soup recipe. They are amazing on almost everything, especially salad! Make sure you use bread that has been sitting around for at least 2 to 3 days. I used an Italian bread I found at Trader Joe’s but any type of bread would work with this recipe. This is a delicious way to make use of extra bread and herbs. I will be making lots of variations of croutons this winter to go with my soups or just to snack on!
Garlic and Thyme Croutons
- 6 slices of 3 day old bread, cut into 1 inch cubes (about 6 cups)
- 2 tbs chopped, fresh thyme
- 2 large cloves garlic, minced (about 2 tbs)
- 1/4 tsp salt plus more to taste
- 3 tbs olive oil
- olive oil spray
DirectionsPreheat oven to 375F. Grease a baking sheet with olive oil spray and set aside. Cut bread into 1 inch cubes and place in a large mixing bowl. Whisk together olive oil, thyme, garlic, and salt in a small bowl. Toss bread cubes with olive oil mixture, making sure bread is coated evenly (add more salt to taste if desired). Spread bread cubes in a single layer on baking sheet and bake for about 12-15 minutes or until golden brown and crispy. Allow croutons to cool completely before storing. Make sure to store croutons in an airtight container or Ziplock bag. May store in the pantry for up to 4 days.