Parmesan Ranch Croutons

Making croutons is inexpensive & easy. It’s kind of silly to pay for the ones in the bag at the store because you get so much more for your buck, they are fresh from your oven & taste just as good, if not better homemade. You don’t even need to buy special bread. If you have a loaf going stale, use that up. My kids like to munch on these like chips too, so even better!

We also used to make these croutons in a restaurant I worked in & they would last forever too! They have a good month or longer shelf life. Put them on top of salads or in soups; you can even blend them up to bread chicken. Just make some! Come back Thursday to see what I used these croutons for, you are going to love it!

5 from 1 rating

Parmesan Ranch Croutons

Created by Amber Brady

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YieldsYields40 (2 Tbsp) servings

Ingredients

• ▢ 5 cups cubed stale bread, (I used homemade ciabatta)
• ▢ 4 Tbsp butter, melted
• ▢ 3 Tbsp dry ranch mix, (1 packet)
• ▢ 2 Tbsp grated parmesan cheese

Instructions

 

• Make sure your bread is cut into 1-inch cubes & place them in a lunch paper sack or gallon size plastic bag.
• Pour melted butter over bread. Sprinkle with dry ranch mix & parmesan cheese. Close/seal bag & shake it all up to evenly coat the croutons.
• Spread croutons on a seasoned baking sheet. Bake at 350˚F for 15 minutes, flipping/stirring halfway through until browned & crispy. Make sure to keep them kind of close together because the ones on the edges cook the fastest.
• Allow to cool before using. Store in an airtight container for up to 1 month.

Notes

• YIELD: 5 cups croutons

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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