Air Fryer Croutons
Servings: 12 people
- 3 cups (½ pound) (250 grams) bread
- 1 -2 tablespoon (1 - 2 tablespoons) extra virgin olive oil
- ¼ teaspoon (¼ teaspoon) salt (or more to taste)
- 2 twists (2 twists) black pepper
- ½ teaspoon (½ teaspoon) dried herbs (rosemary, Italian seasoning, or other)
- ¼ teaspoon (¼ teaspoon) spices (garlic powder, red pepper flakes, or other)
- Dice the bread: Cut 3 cups (½ pound) bread into slices, then cut off the crust with a serrated knife. Removing the crust if often neccesary for sourdough bread or a rustic loaf to avoid rock-hard croutons.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).
- Season the bread: Preheat the air fryer for 3 minutes at 400°F or 200°C.Transfer the bread cubes into a large bowl. Add 1 -2 tablespoon extra virgin olive oil, ¼ teaspoon salt, 2 twists black pepper, and your favorite dried herbs. Mix well.
- Air fry: Transfer the bread into the air fryer basket. The bread can overlap.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.
TIPS
- Cut the bread into cubes of the same size so the air fryer croutons will cook evenly.
- One to two-day-old bread is easier to cut.
- Season with your favorite herbs and spices.
- Shake the air fryer basket a couple of times while the croutons bake.
- Store croutons in an airtight container at room temperature for up to 1-2 weeks (longer in dry areas). Avoid the fridge—moisture makes them soggy.
- Freeze in a freezer bag for up to 2 months. To thaw, spread on a plate or baking sheet for a couple of hours.
- For crunch, air fry at 400°F (200°C) for 2-3 minutes.
