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+ servings

Homemade Rye Bread Croutons Recipe

Homemade Rye Bread Croutons, an easy oven-baked croutons recipe using rye bread, dried herbs, and spices. Only 4 ingredients and 10 minutes to make!
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Ingredients

  • 1 loaf rye bread
  • 1 tablespoon olive oil
  • 1 pinch salt and pepper, to taste
  • Optional ingredients: spices like garlic powder or dried herbs like parsley, oregano, or basil

Instructions 

  • Preheat oven + prep bread: Preheat oven to 350 degrees F (175 degrees C). Cut rye bread loaf into 1 inch thick slices, then cut each bread slice into 1 inch cubes. Place the cubed rye pieces into a large mixing bowl.
  • Add oil + spices: Drizzle olive oil over the rye bread pieces, then sprinkle in a pinch of salt and pepper and any desired optional spices. Toss to combine.
  • Bake until crispy: Spread the oiled and seasoned rye bread cubes onto a baking sheet. Bake in the oven for 8-10 minutes, or until the croutons are crispy and beginning to brown, flipping once halfway to cook on all sides. When the bread is done baking, remove from the oven and let cool.
  • To serve + store: After the rye croutons have cooled, serve on top of salads or soups. Store in an airtight container on the countertop for up to 5-6 days.

Notes

  • Recipe notes: This crouton recipe is made with rye bread, but any type of bread can be used. We like ciabatta bread or a thick whole grain loaf for homemade croutons.
  • Leftovers + storage: After croutons have cooled, store in an airtight container at room temperature for 5 days, or in the refrigerator for 6-7 days. We do not recommend freezing as the croutons will lose their crisp texture after thawing.
  • Nutrition notes: This recipe uses all plant-based ingredients, making it suitable for vegan diets.

Nutrition Information

Serving: 1g, Calories: 16kcal, Carbohydrates: 1g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 6mg, Potassium: 1mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Calcium: 1mg, Iron: 1mg