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Buttery, garlicky, parmesan-coated croutons that are crispy on the outside. Perfect to top salads, soups or to eat straight out of the bowl.

Crispy Garlic Parmesan Croutons in a bowl, golden and crunchy
The finished croutons should be deeply golden and crunchy. Let them cool for a minute before adding to salads so they hold their crunch.

These are the croutons I make for my Bruschetta Salad and they’ve become one of those things I just keep making because they’re SO good. Torn sourdough bread is tossed in garlic butter, baked until crispy and then hit with parmesan while still hot so it melts and clings to every piece. They are like mini garlic breads!

Garlic parmesan croutons cooking in the air fryer basket
Spread the croutons in a single layer in the air fryer basket. Don’t overcrowd them or they’ll steam instead of crisp.

The Crispy Garlic Parmesan Croutons take about 20 minutes from start to finish and they make such a difference to whatever you put them on. I throw them on salads, soups, pasta, or just eat them straight from the tray while I’m pretending to tidy the kitchen!

You can make them in the oven or air fryer, and they keep really well in an airtight container for a couple of days if you want to get ahead.

Can I make these croutons ahead of time?

Yes! They can be made up to 2 days ahead and stored in an airtight container at room temperature. If they soften slightly, reheat in the oven at 180°C (350°F) (160°C/325°F fan-forced) or air fryer at 180°C (350°F) for 3–4 minutes to crisp them up again.

What type of bread works best?

I love using sourdough because it holds its shape really well and gets extra crispy, but any crusty bread will work. Ciabatta, a rustic loaf, or even a day-old baguette are all great options. The key is using bread with a bit of structure so it doesn’t fall apart when tossed in the garlic butter. If using softer bread, tear it into slightly larger pieces so they don’t break down too much in the butter.

Can I leave out the parmesan?

Absolutely. The croutons are already really flavourful from the garlic butter alone, so leaving the parmesan out still gives you a delicious result. This also makes them dairy-free and vegan if you swap the butter for olive oil (just use a total of 4 tablespoons of olive oil instead).

If you enjoyed Crispy Garlic Parmesan Croutons, I think you’ll love:

Crispy Garlic Parmesan Croutons

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These Crispy Garlic Parmesan Croutons are the easiest way to take a salad, soup or pasta from ordinary to something you actually look forward to eating. Torn sourdough is tossed in garlic butter, baked until golden and crispy, then finished with parmesan while still hot. They take about 20 minutes and work in the oven or air fryer.
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 4 cups

Ingredients

  • 2 tbsp butter melted
  • 2 tbsp extra-virgin olive oil
  • 2 tsp freshly minced garlic
  • ½ tsp sea salt flakes
  • 4 slices crusty bread (sourdough or similar), torn into chunks (see note 1)
  • 2 tbsp finely grated parmesan (see note 2)

Instructions

Prepare the croutons – oven method
  • Preheat – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  • Coat the bread – In a large bowl, combine the melted butter, olive oil, garlic and salt. Add the torn bread and toss well to coat.
  • Bake – Spread onto a baking tray lined with baking (parchment) paper and bake for 10–15 minutes, turning once, until golden and crisp. Sprinkle with the parmesan while hot. Set aside to cool.
Prepare the croutons – air fryer method
  • Preheat – Preheat the air fryer to 180°C (350°F).
  • Coat the bread – Toss the bread with butter, olive oil, garlic and salt as above.
  • Air fry – Cook in the air fryer basket for 6–8 minutes, shaking halfway, until golden and crisp. (Work in batches if needed.) Sprinkle with parmesan while hot. Set aside.

Nutrition information

Nutrition Facts
Crispy Garlic Parmesan Croutons
Amount per Serving
Calories
342
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
23
mg
8
%
Sodium
 
801
mg
35
%
Potassium
 
90
mg
3
%
Carbohydrates
 
34
g
11
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
266
IU
5
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
68
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Bread Sourdough gives the best results because it holds its shape and gets really crispy. But any crusty bread will work – try ciabatta, a rustic loaf or even a day-old baguette. If using softer bread, tear it into slightly larger pieces so they don’t break down too much in the butter. Tear the bread into rough, uneven chunks rather than cutting it. The jagged edges get extra crispy and hold onto more of the garlic butter.
Note 2 – Vegan version You can omit the parmesan and still get a delicious result. If you also swap the butter for 4 tablespoons of olive oil, this also makes them dairy-free and vegan.
Make Ahead The croutons can be made up to 2 days ahead and stored in an airtight container at room temperature. Reheat in the oven at 180°C (350°F) (160°C/325°F fan-forced) or air fryer at 180°C (350°F) for 3–4 minutes to crisp back up before serving.
Leftovers Store leftover croutons in an airtight container at room temperature for up to 2 days. They will soften slightly over time, but 3–4 minutes in the oven at 180°C (350°F) (160°C/325°F fan-forced) or air fryer at 180°C (350°F) will crisp them right back up. Not suitable for freezing.

Equipment

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Course 20 Minutes or Less, Air Fryer, Family Favourites, Sides, snacks, vegetarian
Cuisine Australian