Chatham Village croutons, those little nuggets of crunchy goodness, are delicious (like, crack-in-crouton-form delicious), delightful, and … de-expensive. Last time I checked, those bad boys were selling for more than $7 on Amazon (yes, apparently you can buy groceries on Amazon. Thank you, Google, for that fun fact). As much as I love me some crunchy crouton goodness, buying them from the grocery store feels silly and impractical (budget-wise) when I can, just as easily, make them myself.
So, I did! And you will, too. Here’s what you need for Herby Croutons:
- 4-6 slices of day-old bread (brand, type, grain = all up to you. I used a loaf of Pepperidge Farm “Light Style” wheat)
- Olive Oil
- Cooking spray
- Dried herbs (I used basil, thyme, and parsley)
- Garlic salt
- Black pepper
- Preheat the oven to 375 degrees. Cut the slices of bread into cubes, about 1/2″ x 1/2″. Size and shape are really up to you.
- Spray a cookie sheet with cooking spray (I use Giant brand Canola Oil spray), and arrange the cubes on the cookie sheet in a single layer. Bake them for 10-12 minutes, or until golden brown.
- When they’re done and slightly cooled, toss them in a mixing bowl with a drizzle or two of Olive Oil. Meanwhile, mix together the garlic salt, pepper, and a smattering of dried herbs to your liking. (The herbs should equal about 2 teaspoons in total.) I used my mortar and pestle to crush the dried herbs, which releases their essential oils.
- Toss everything together in your mixing bowl until the croutons are well coated with your herby-herb mixture.
- Enjoy! With the herb combination I used, these croutons are especially good on Caesar or chopped salads.
Do you guys like adding croutons to salad, or are you strict anti-carb adherents? Have you made your own before, and what did you use to season them? How about the bread?