Olive Oil Croutons
Inspired by techniques from America's Test Kitchen.
Cubes of white sandwich bread are tossed in olive oil and baked hot and fast until golden and crackling-crisp on the outside while staying light within. A simple pantry topping, they turn a bowl of soup or a green salad into something with real crunch.
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Method
- 1
Toss the bread. Adjust an oven rack to the upper-middle position and heat the oven to 200 °C (180 °C fan). Put the bread cubes in a medium bowl, drizzle with the olive oil and toss well with a rubber spatula until every piece is coated. Add the salt and pepper.
- 2
Bake. Spread the croutons in a single layer on a rimmed baking sheet or in a shallow baking dish. Bake, turning the croutons over halfway through, until golden brown and crisp, 8-10 min.
- 3
Cool and store. Let the croutons cool on the sheet, then taste and adjust the seasoning. Once fully cool, they can be stored in an airtight container or bag for up to 3 days.
Storage
Once fully cool, keep in an airtight container or bag at room temperature for up to 3 days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- cutting board
- medium bowl
- rubber spatula
- rimmed baking sheet
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 104 kcal |
| Protein | 2 g |
| Carbohydrate | 11.2 g |
| of which sugars | 1.3 g |
| of which free sugars | 0 g |
| Fat | 5.8 g |
| of which saturates | 0.8 g |
| Fibre | 0.6 g |
| Salt | 0.64 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
