Why settle for a salad with a few croutons, when you can have croutons in every bite? Jazz up your salad with these teeny tiny croutons (let’s call them crouton confetti!).
True or false: croutons are the best part of a salad.
I think TRUE! That’s why I love these teeny tiny croutons that I’ll call Crouton Confetti. Every single bite has the crunch of a crouton.
Here’s how I made them:
Place bread in your food processor. I used a mixture of week-old sourdough and the heels of a a loaf of white bread. Use whatever bread you have on hand.
Pulse the bread until you get tiny pieces. You don’t want to take them as far as breadcrumbs, but you do want the pieces to be small. Mine are a little bit larger than panko breadcrumbs.
Spread the crumbs on a baking sheet and drizzle with melted butter and seasonings. I used garlic salt, onion powder, and cayenne pepper. The heat from the cayenne was perfect with a creamy Caesar dressing + kale!
You can use whatever seasonings you have. Dried herbs like oregano, parsley, and basil would be really delicious to create herb croutons. I would start with ¼ teaspoon of each and go from there.
Bake the crouton confetti for 8–10 minutes, stirring halfway through, or until golden brown.
These will keep in an airtight container or resealable plastic bag in the refrigerator for several weeks. I throw them on all kinds of salads, from caesar salads to my Church Lady Salad (which is on repeat at our house).
They add the perfect amount of crunch to every bite.
Lastly, if you don’t have a food processor, try my Garlic Butter Croutons instead!
- 5–6 slices bread (2.5 cups crumbs)
- 3 tablespoons butter
- ½ teaspoon garlic salt
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper, optional
- Place the bread in a food processor. Turn on the food processor and let it run until the bread turns into large crumbs (some little chunks are fine).
- In a small bowl, stir together the melted butter, garlic salt, onion powder, and cayenne pepper (if desired).
- Spread the breadcrumbs on a sheet pan and drizzle with the garlic butter mixture. Toss gently with a spatula until the crumbs are coated.
- Bake for 8–10 minutes, stirring halfway through, or until the crumbs are lightly golden brown.
- Store in an airtight container.