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homemade potato flake sourdough croutons on top of a salad

Simple Homemade Potato Flake Sourdough Croutons

Make these homemade Potato Flake Sourdough croutons for your next salad! They are the perfect salad topping, but are also so delicious as a snack. Homemade croutons are so much better than store bought and are so easy and cheap to make! It's a simple way to use up your stale bread and to give it a new use!
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Ingredients
  

  • 4 heaping cups of stale potato flake sourdough bread
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon of garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon parsley
  • 1/2 cup of Romano cheese shredded I used fresh grated Romano cheese, but I think the Parmesan and Romano cheese blend in the shaker bottle would work even better
  • Italian Seasoning is also another great flavor option.

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Cut day-old bread into inch cubes. If the bread is not yet stale, you can toast the cubes in the oven for a few minutes to dry them out slightly.
  • In a small bowl mix together the olive oil, garlic powder, salt, parsley, and cheese. Whisk together to thoroughly mix. In a large bowl, place the cubed bread and pour the olive oil mixture over the cubes. Toss the bread cubes gently to evenly coat with the oil and seasonings.
  • Transfer the seasoned bread cubes to the prepared baking sheet, spreading them out in a single layer.Do not overcrowded to ensure even baking and crispiness.
  • Place the baking sheet in the preheated oven and bake the croutons for 10-15 minutes, or until they are golden brown and crispy. About half way through, remove them from the oven and stir to help ensure that all of the croutons are coated and are cooking evenly. Return to the oven. Keep an eye on them to prevent burning, as oven temperatures may vary. If your cubes are slightly larger it can take up to 15-20 minutes of baking time.
  • Once the croutons are golden and crispy, remove them from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a serving bowl if using immediately.
  • If saving for later, allow them to cool completely and put them in a airtight storage container, such as a mason jar. This is the best way to keep them fresh. Store them at room temperature.

Notes

If you have made a big batch, consider storing some in a freezer bag in the freezer for longer shelf life. Ensure you squeeze out as much air as possible from the bag to keep the croutons crunchy. When taking them out of the freezer, reheat them in the oven.