½teaspoondried herbs - optional(rosemary, Italian seasoning, or other)
¼teaspoonspices - optional(garlic powder, red pepper flakes, or other)
DICE THE BREAD
If your bread is stale and has a thick and hard crust, we advise removing it because it can get too hard in the air fryer, and we don't want you to chip a tooth. To do so, cut the bread into slices first, then cut off the crust. This is often necessary with sourdough bread or with a rustic loaf. When cutting bread, use a serrated bread knife.
Cut each slice of bread into bite-size cubes of the same size, between ⅓-inch (0.8 cm) and ¾-inch cubes (2 cm).
You don't need to remove the crust if you use fresh bread or bread with a thinner crust like a baguette, sandwich bread, bread rolls, and so on.Cut the bread into slices first, then cut it again into cubes.
SEASON AND AIR FRY
Preheat the air fryer for 3 minutes at 400°F or 200°C.Transfer the bread cubes into a large bowl. Add extra virgin olive oil, salt, pepper, and your favorite herbs and spices. Mix well with a spoon or with your hands.
Transfer the bread into the air fryer basket. The bread can overlap. It doesn't have to be on a single layer.Set temperature to 400°F or 200°C, and cook time to 5 minutes, and air fry, shaking the basket one time at around the 3-minute mark.If you like crunchier croutons, air fry them a little longer, in increments of 2 minutes, shaking the basket every two minutes.
The croutons should be golden, light, and perfectly crunchy.
Serve on soups, stews, and salads. Let cool down completely before storing in an airtight container.