My husband and I quit eating croutons when we started eating healthy a few years ago. I do not really miss croutons, although my husband likes them. I also do not care much for bread crusts, so I started making our croutons from bread ends. Still full of carbs, if you are trying to cut back on those, although at least these are whole-grain and low fat.
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| Croutons after baking |
Ingredients
- Whole-grain bread
- Cooking spray, or olive oil in a spray bottle
- Dried oregano, or seasoning of choice
Directions
Preheat oven to 425°F.
Place bread slices on baking sheet, and spray with cooking spray or olive oil. Sprinkle with seasoning. I used a dried garlic-tomato mixture.
Bake in preheated oven until toasted through, about 15 minutes total. Turn the bread over half way through cooking time. Spray second side lightly with oil, if desired.
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| These have been in the fridge a few weeks, and still taste fresh |
Let cool, cut into cubes, and store in a cool, dry place. I store my croutons in the fridge in an empty Parmesan cheese container. We use them on salads, and in meatloaf or meatball recipes.
Enjoy!
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