Air Fryer Sourdough Croutons (Print version)

Golden, crunchy sourdough cubes infused with garlic and herbs, perfect for enhancing salads or soups.

# What You Need:

→ Bread

01 - 4 cups sourdough bread, cut into 1-inch cubes, preferably day-old

→ Seasoning

02 - 3 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, finely minced
04 - 1 teaspoon dried Italian herbs blend
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper
07 - 2 tablespoons fresh parsley, finely chopped, optional for garnish

# Directions:

01 - Preheat air fryer to 375°F for 2-3 minutes until fully heated.
02 - In a large mixing bowl, combine olive oil, minced garlic, dried Italian herbs, sea salt, and black pepper.
03 - Add sourdough cubes to the seasoning mixture and toss until evenly coated with oil and seasonings.
04 - Spread bread cubes in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
05 - Air fry for 6-8 minutes, shaking the basket halfway through cooking until croutons are golden and crisp.
06 - Transfer to a bowl and toss with fresh parsley if desired. Allow to cool completely before serving or storing.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside with just enough chew inside, which sounds simple until you realize how hard most people get this wrong.
  • Eight minutes from bowl to plate means you can make fresh croutons while your soup is still heating, not hours in advance.
  • The air fryer does the heavy lifting with minimal oil, so your salads don't get weighed down by that greasy crouton feeling.
02 -
  • Using fresh bread instead of day-old is the mistake I made the first time, and the result was dense little bread balls instead of croutons—the age of your bread matters more than you'd think.
  • Shaking the basket halfway through isn't optional busywork; it's the difference between some golden cubes and all golden cubes, so don't skip it even if you're in a rush.
03 -
  • Add a light sprinkle of grated Parmesan cheese just before air frying and you'll get these nutty, umami-rich croutons that taste restaurant-quality.
  • If you prefer them extra garlicky, reserve a tiny bit of the minced garlic and sprinkle it over right after cooking while everything's still hot so it toasts from residual heat.
Return