Easy Homemade Croutons

With this kick of trying (and failing) to eat out less and at home more, I wanted to spend the weekend making a few things at home, rather than spending the money on needless extras–Things like granola bars or croutons.

Easy Homemade CroutonsYes, croutons. I’m one of those people that stops eating a salad the minute the croutons are gone. It’s not so much that I need the little cubes of bread or anything, but I like the additional “crunch.” There is nothing worse than a salad full of slimy, soggy greens. Say what you will about poor, virtually-devoid-of-nutrition Iceberg lettuce, but it’s my favorite green, because it’s so crisp and crunchy. And I like a lot of croutons with it. So I made some Easy Homemade Croutons.

I like homemade croutons because you can customize them however you’d like. Whatever kind of bread you want/have on hand, whatever seasonings you like, heck, you can even control the shape!

Easy Homemade Croutons - Before SeasoningI prefer to tear my bread, just because you get more crunchy ends when you toast them. I like to keep things fairly simple and use olive oil, salt, pepper, garlic powder and onion powder.

Easy Homemade Croutons - After SeasoningOccasionally I’ll toss the bread with half olive oil and half melted butter, but I didn’t do that this time around.

Easy Homemade Croutons

Easy Homemade Croutons
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1/2 to 1 loaf of bread, any type, torn into bite-sized pieces (approx. 3-4 C)
  • 1/4 C olive oil
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • salt and pepper to taste


Preheat the oven to 350 degrees F. Place the torn bread in a large bowl. Drizzle the olive oil over top, and toss gently with a spatula or spoon. Season with the garlic powder, onion powder, salt and pepper, and toss again, making sure most of the bread pieces are coated.

Place the bread on a baking sheet, making sure the pieces are in a single layer. Bake for 10 minutes. Remove from oven, toss the croutons, and bake for 10-15 minutes more, until crisp and golden. Cool completely before storing in an airtight container.

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In spite of that, I totally could just snack on these, rather than adding them to a salad!

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6 Replies to “Easy Homemade Croutons”

  1. Pingback: How to use stale bread + 24 stale bread recipes! | Love and Duck FatLove and Duck Fat -

  2. Pingback: Homemade Tomato Soup » Tramplingrose

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