I love to eat crunchy things… Crouton’s are one of my preferred crunchy snack bits. This is a quick simple recipe that you want to keep even the crumbs to use for a nice baked breaded chicken recipe.
INGREDIENTS
1 Loaf of sour dough or french bread
2 Tbsp of Butter
2 tsp Garlic Salt
1 tsp Celery Salt
1/2 tsp Onion Powder
1/2 tsp Dill Weed
PREPARE
- FIRST: If using a fresh French or Sour Dough loaf bread, cut into ½ to ¾ inch slices. Let the loaf slices sit out overnight for use the next day…otherwise you will end up with really soft bread croutons.
- THE NEXT DAY: Pre-Heat Oven to 325 degrees
- Butter tops of individual slices
- Mix Garlic, Celery, Onion Powder & Dill Weed ( this is enough for 2 loafs of bread worth of crouton seasoning)
- Bump Dust Croutons with seasoning mix use a dinner tablespoon in one hand about 1 foot above bread slices. Bump the spoon with your alternate hands finger slightly to drop seasoning off edge of spoon while slightly moving bread slices to evenly distribute
against spoon from about a foot above the croutons
Put in oven for 35-45 minutes – initial check at 35 minutes to review for desired level of browning
NOTE: easier to cut when hot! and a lot less crumbs!
COMING SOON! – Baked Breaded Chicken Strips using these Crouton’s and saved crumbs.