TORN CROUTONS
Store-bought croutons simply can't compete with homemade ones. To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use. What's more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads. Dressing clings to them better, they're more lovely to look at, and they are less likely to scratch the roof of your mouth.
Provided by Samin Nosrat
Time 30m
Yield 8 cups
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
- Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
- Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
- Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams, TransFat 0 grams
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Ellah Mbanga
[email protected]I love how easy these croutons are to make. I just throw all the ingredients in a bowl and mix them together. Then I bake them for a few minutes and they're done.
Oliver Tompkins
[email protected]These croutons are the perfect addition to any soup or salad. They're crispy and flavorful, and they add a nice crunch.
Ye Lay
[email protected]I've never made croutons before, but this recipe made it so easy. I'll definitely be making them again.
Zeke Salazar
[email protected]These croutons are a bit too hard for my liking, but they still have a good flavor.
Saqulan Bhatti
[email protected]I love the addition of herbs to these croutons. It gives them a really nice flavor.
tamika gilmore
[email protected]These croutons are a great way to use up leftover bread.
MD:Mehedi Arman
[email protected]I followed the recipe exactly and my croutons came out burnt. I'm not sure what went wrong.
Bertha Romandia
[email protected]These croutons are a little too oily for my taste, but they still have a nice flavor.
Shahroz Jutt
[email protected]I love how versatile these croutons are. I've used them in salads, soups, and even as a crunchy topping for pasta.
Tanneka Thomas
[email protected]These croutons are delicious! I used them in a salad and they were the perfect finishing touch.
Subhan Allah
[email protected]I've made these croutons several times now and they're always a hit. They're so much better than store-bought croutons.
Nirmala Subedi
[email protected]These croutons are the perfect addition to any salad. They're crispy, flavorful, and easy to make. I especially love the herbed butter variation.