Croutons are life. Can we all agree that the best part about a salad is the croutons? Do you eat the croutons first or last? Do you even eat the salad? We’ll admit, sometimes we don’t. In fact we have at times, had a crouton salad. What’s a crouton salad? Exactly what you think it is, croutons with dressing and maybe some vegetables thrown in there.
If you haven’t guessed it yet, we have a thing for croutons here in the Two Market Girls kitchen. Store bought or homemade, we love them. However, of course homemade is going to be better. So what better way to start this amazing vegan recipe journey we are embarking on then giving you one of our favourite crouton recipes.
Yes, that is right we have a number of different crouton recipes, but this one is definitely one of our favourites. It’s a classic because it fits in with so many different types of salads. We have put these awesome croutons in caesar salads, balsamic vinaigrettes, and so many more.
We love croutons because they can be easily cooked in large batches and last in well sealed bag for at least three days and the rest you can ever freeze! Yep, you can freeze croutons. This is probably one of the bets pieces of information we have ever learned.
- 1 small baguette
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 pinch salt and pepper
Preheat oven to 400F.
Cut bread to your desired size.
Drizzle olive oil and sprinkle your spices. Toss to coat.
Spread on a baking sheet and set in oven.
Bake for 15-20 min or until golden brown. Flip halfway through.
Allow to cool and store in an air tight bag for later use.