Collect up your stale slices of bread, or butt ends of homebaked loaves, keeping them in the fridge until you have a useful quantity. To make croutons, cut the bread into cubes.
Put in a bowl and douse with enough olive oil to coat them.
Add herbs-more than you think, as the cubes will be a small bite in a larger dish. I use salt, pepper, garlic powder, thyme & basil.
Spread on a cookie sheet (one layer is best) and toast in the oven at 450 for about 5 minutes. Stir and toast another 5 minutes. Times can vary depending on how hot your oven gets. Mine is a Magic Chef, and seems to run cooler than recipes require.
uses? Salads,casseroles,they totally make a soup, and when you’ve had enough, grind up the remainder and make fried chicken (and a potato and kale casserole to go with it). I use the coffee grinder (well, technically it’s for herbs, I’ve been told) and it has a tendency to pack and need emptying, but works okay.

Update: The croutons have found various uses, including being eaten as is for a crunchy snack.The bread found it’s final use on a tuna noodle casserole, along with fine walnut crumbs from the bottom of the nut jar on the snack table. No waste today!


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