The best things in life are simple and these croutons are no exception. We provide a basic recipe below for easy, crunchy baked croutons, ready for you to customize with whatever spices you'd like. They're great all-year round as a topping on easy summer salads or hearty fall soups or just as a snack!

The expected shelf-life for homemade croutons is about two weeks. Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container. Humidity is the enemy, so keep 'em in a dry place for maximum shelf-life.

1 loaf of crusty bread, cut into 1" cubes (about 6 c.)
2 Tbsp. extra-virgin olive oil
3 Tbsp. butter, melted
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
3/4 tsp. garlic powder
1/2 tsp. onion powder
2 tsp. finely chopped rosemary
1/4 c. finely grated Parmesan

Step 1
Preheat oven to 350°. In a large bowl, toss cubed bread with oil and butter until evenly coated. Add in salt, pepper, garlic powder, onion powder, rosemary, and Parmesan, and toss to combine until evenly distributed. Divide seasoned bread between two large baking sheets.
Step 2
Bake until golden and crispy, flipping halfway through, about 15 minutes total.
Step 3
Let cool completely and store in an airtight container for up to 2 weeks.