Easy + Quick Homemade Croutons

Bread is a luxury in our house. It is something both my husband and I love – because duh carbs! But it isn’t something we have often. We have majorly cut back on carbs like bread and pasta – and use them more as a treat. We don’t like the term cheat meal – because we believe diet is just all about balance.

I had gotten a french baguette for an appetizer I made for an event (that recipe coming soon), and had half of the baguette leftover. I was making dinner for my father-in-law that evening, and knew I would be making a side salad to pair with our beautiful filet mignons. We love salads in our house, usually using nuts, roasted chickpeas or chopped carrots for the crunchy texture. But lets be real, who doesn’t love a good crouton? I know my husband sure does. Okay, okay, I do too. But seriously – hubby demolished these. They come together in no time, and you can use just about any leftover bread.

Homemade Oven Baked Croutons


– leftover bread *any bread is fine, this is a half loaf of an organic french baguetter (from Trader Joe’s)
– olive oil (evoo, or avocado is good – I used a garlic olive oil)
– pink salt
– black pepper
– garlic powder
– oregano (fresh or dried)

Preheat oven to 400F + line a baking sheet with parchment paper – (all about that minimal mess cooking).

Simply begin by cutting your bread into fairly uniform 1″ pieces – the uniformity ensures an event bake on your croutons. Once your bread is cut, add it to a mixing bowl, drizzle with approx 2tbs olive oil, season with salt, pepper, garlic powder and oregano, and thoroughly toss for an even coating.

Spread out crouton mix in one single layer across parchment lined baking sheet.

Cook for about 10 mins, and then lightly toss croutons – flipping for a balanced crunch on both sides. Put bake in oven to bake for another 5-10 mins, depending on size.

Easy, peezy, crunchy and friggin’ delicious. I don’t have any other pictures – because they literally were all eaten within 24 hrs. Trust me, they are that good.