Get ready for the best homemade croutons recipe — once you try these, you’ll rarely buy store-bought croutons again. This version is pan-fried instead of baked and uses a French baguette so every crouton comes out crisp on the outside and pleasantly chewy inside. They’re seasoned perfectly, salty and savory, and add an instant upgrade to any salad or bowl of soup.
I love making a batch of these croutons to elevate weeknight dinners and weekend salads. They’re simple, fast, and my whole family reaches for them first.
What Makes This Recipe Great
No oven required: These croutons are cooked entirely on the stovetop. They’re ready in under 30 minutes, so they’re ideal when you want a quick crunchy topping without heating the oven.
Bold, balanced flavor: The recipe uses a homemade Italian seasoning that blends oregano, basil, thyme, garlic powder and a touch of red pepper flakes for warmth. You can swap that seasoning 1:1 for any blend you prefer.
Crispy yet chewy: Because the bread is pan-fried in olive oil rather than dried in the oven, each piece becomes golden and crisp around the edges while remaining slightly supple inside — the perfect texture contrast for salads and soups.
The Best Bread to Use
Any sturdy loaf works for croutons, but a bread with a firm crust and a slightly dense crumb yields the best texture. I recommend using one of the following:
- French baguette
- Italian loaf
- Sourdough loaf
- Any gluten-free variation of the above
How to Make These Homemade Croutons
- Make the Italian seasoning: Combine dried oregano, basil, thyme, sage, parsley, rosemary, garlic powder, red pepper flakes, kosher salt and a pinch of paprika. Stir until evenly mixed. You will have extra seasoning that can be stored for later.
- Prep the bread: Tear or cut the baguette into roughly 1-inch pieces, allowing for a mix of sizes for textural interest.
- Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until fragrant. Add the bread pieces and drizzle the remaining tablespoon of oil over them. Toss to coat.
- Season and toss: Sprinkle the prepared Italian seasoning and coarse salt over the bread and toss so each piece gets evenly coated.
- Pan-fry: Fry the bread, stirring or turning frequently, until the pieces are golden brown all over — usually 6–8 minutes depending on your stove. Keep them moving so they brown rather than burn.
- Cool before serving: Transfer the croutons to a baking sheet and let them cool for 15–20 minutes. Cooling helps them crisp up on the outside while remaining slightly chewy inside.
Flavor Variations to Try
These croutons adapt well to many seasoning blends. Substitute the Italian seasoning 1:1 with any of these for a different profile:
- Moroccan spice blend (warm and aromatic)
- Homemade ranch seasoning (creamy herb notes)
- Everything bagel seasoning (nutty, garlicky crunch)
- Za’atar (tangy, herby, sesame-forward)
- Cajun seasoning (smoky, spicy)
Delicious Ways to Use Them
Croutons are a versatile topping. Try them on:
- Spring mix salads
- Chicken Caesar salad
- Grilled chicken or arugula salads
- Classic garden salads
- Soups like chicken noodle, minestrone, broccoli cheddar, chicken gnocchi or tomato bisque
How to Store & Keep Them Crunchy
Store cooled croutons in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container for up to 3 months. If they lose some crunch after storage, refresh them in a 350°F (175°C) oven for 5–10 minutes.
More Favorite Bread Recipes
- Cottage cheese breakfast biscuits
- Garlic parmesan dinner rolls
- Air fryer dinner rolls
- Healthy soft pretzels
- Protein monkey bread
Recipe: Homemade Croutons
Yield: about 6 servings | Prep: 15 mins | Cook: 10 mins | Total: 25 mins
Italian Seasoning (makes more than you need)
- 1 tablespoon dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 2 teaspoons dried sage leaves
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- ⅛ teaspoon paprika
Croutons
- 1 French baguette, torn or cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons homemade Italian seasoning (from above)
- ½ teaspoon coarse salt
Instructions
- Mix all Italian seasoning ingredients in a small bowl and set aside.
- Tear the baguette into a variety of roughly 1-inch pieces. A mix of sizes creates a more interesting texture.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and when it becomes fragrant, add the bread pieces. Drizzle the remaining tablespoon of oil over the bread and toss to coat.
- Sprinkle the Italian seasoning and coarse salt over the bread and toss again so each piece is evenly coated.
- Fry the bread, stirring frequently, until golden brown and crisp around the edges, about 6–8 minutes. Remove from heat and spread the croutons on a baking sheet to cool for 15–20 minutes.
- Once cooled, serve them atop salads or alongside soups.
Tips & Notes
- If you don’t make the homemade Italian seasoning, use 1 tablespoon regular Italian seasoning + 1 teaspoon garlic powder + ½ teaspoon red pepper flakes + ½ teaspoon paprika as a substitute.
- Use any similar crusty loaf if you don’t have a baguette. The longer the croutons sit, the crunchier they’ll become.
Nutrition (per serving, approximate)
Calories: 183 kcal, Carbohydrates: 23 g, Protein: 5 g, Fat: 8 g, Fiber: 2 g, Sugar: 2 g