This was my first attempt at making this clean eating garlic rosemary croutons recipe from scratch, and all I can say is…. YUM!!! Seriously, how do people not snack on croutons all day long?
These little goodies were delish on our salad for dinner, and I turned the rest into stuffing for Thanksgiving! The only real issue I had was trying not to eat them straight out of the bowl. You need pretty much the entire batch of this to make a fair amount of stuffing, so I had to exercise restraint. But man, it was hard. Really, really hard.
Recipe Notes: I highly recommend cutting the bread into 1/4″ cubes. Keep them tiny because they do get really crunchy. But if this is just for salads and such, not for stuffing, you could easily cut the pieces larger. The more important thing is to get them all uniform in size so that they bake evenly. There’s nothing worse than having some get burnt and some be undercooked. The bread I used was one I got at Trader Joe’s, pictured here:
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CLEAN EATING GARLIC ROSEMARY CROUTONS RECIPE:
- 1/4 cup olive oil
- 2 tsp. dried rosemary
- 2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 6 cups cubed bread (1/4' cut)
In a small mixing bowl, combine the spices and oil. Mix well, getting rid of any spice clumps. You want a smooth "sauce" consistency.
Put the bread cubes in a large mixing bowl, drizzle the oil over the bread, and stir until the bread is evenly coated in oil.
Spread the croutons out over a parchment-lined cookie sheet making sure you have an even, single layer of bread so they can bake evenly.
Bake at 300 F. for 25-30 minutes or until they are golden brown and slightly crunchy.
Set the sheet on a heat-safe surface and allow the croutons to cool completely.
Place the croutons in an air-tight container and store in the fridge or freezer until you're ready to use them!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.