Parmesan Croutons

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You will never throw away left over bread again after you try these croutons. Store bought croutons are one of those things that don’t make sense to me. It is so easy to make your own fresh croutons at home! They also taste so much better. You are going to love these parmesan croutons so much you will never go back to store bought again.

What you need to make Parmesan Croutons

Bread: I like to use day old French bread but any type of white bread would work great

Olive Oil

Parmesan cheese: I happened to have a block or parm cheese at home but don’t feel like you have to invest in one, the grated cheese that comes in a green bottle is just fine. This recipe is all about delicious but also convenient.

Garlic powder: You can also use “garlic salt” but you need to be aware that parmesan cheese is also salty. Taste the croutons before you think about adding extra salt.

Dry parsley leaves: I add them at the end once the croutons are done because I want it to remain green and pretty. They are already dry and the heat from the oven would turn them brown.

Helpful tips

They key is not to crowd the croutons. Make two batches if you need, and turn them once or twice to make sure they brown evenly. Keep an eye on them! The cooking time will depend on the size of the bread.

Enjoy these croutons with your favorite salad and soups, or just as a snack. Half of my croutons were gone before I served dinner. I make no apologies. They are addicting!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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