Homemade Ranch Croutons Recipes

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

GARLIC-PARMESAN CROUTONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

HOMEMADE CROUTONS

Steps:

• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

HOMEMADE RANCH CROUTONS

Steps:

• Preheat oven to 375°.
• Slice down bread in 1/3 to ½-inch cubes.
• Do not remove crusts!
• Place in a large mixing bowl.
• In a small saucepan over low to medium heat, add olive oil and garlic and saute a minute.
• Add Italian seasoning and dry Ranch dressing mix.
• Stir to combine.
• Remove from heat.
• Drizzle Ranch/olive oil sauce over top of bread cubes and stir well so sauce is evenly distributed.
• Place bread cubes in a single layer on a large cookie sheet.
• Bake at 375° approximately 20 minutes.
• Bread cubes will become crunchy and golden brown.
• Remove from oven and serve on your favorite salad or use for garnish on top of your favorite soup.
• Croutons can be stored on counter in a zip-lock bag for a few days.
• Refrigeration is not recommended.
• Yield: 6 cups croutons.

GARLIC PARSLEY CROUTON RECIPE {LOW CALORIE}

Steps:

• Preheat the oven to 350° and line a rimmed baking sheet with parchment paper.
• Cut the bread into small cubes.
• Spread the bread cubes on a baking sheet, and spray them lightly with olive oil.
• Sprinkle with garlic salt and parsley (or 1 teaspoon of your favorite crouton seasoning).
• Bake for 10 minutes until slightly crispy (they will crisp up more as they cool).
• Cool completely and add to your favorite salads and soups.
• Store leftovers at room temperature, in a sealed container. Will hold for about 7 days (if they get soft, bake for 3 minutes to crisp up).

FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS

Steps:

• In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
• In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
• Preheat the oven to 325 degrees F.
• In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.

CRUNCHY RANCH CROUTONS

Steps:

• Cut crust from bread and discard the crust.
• Brush both sides of each slice of bread with olive oil, melted butter or margarine.
• Slice bread into 1/2-inch strips; turn and cut crosswise into 1/2-inch cubes.
• Optional:.
• Place bread cubes in a plastic zipper bag; sprinkle with dry salad dressing mix to act as dry seasoning. Securely seal bag and shake, coating bread cubes with dry salad dressing mix.
• Spread cubes flat on baking sheet. Preheat oven to 325°F Bake for 20 to 30 minutes, or until golden brown. Remove from oven and cool on baking sheet.
• Note: For bigger croutons, use "Texas Toast" style bread and slice into larger 3/4-inch cubes.