Chili Crisp Croutons!
Ingredients for Chili Crisp Croutons
All you need are 3-4 simple ingredients to make these homemade croutons:
- crusty loaf of bread like sourdough, French or Italian
- butter: use dairy free butter to keep it vegan.
- chili crisp oil
- nutritional yeast, for the cheezy version
How to Make Chili Crisp Croutons
- Preheat: Pre-heat oven to 400 F.
- Mix: whisk together the strained chili oil, butter and nutritional yeast if making the cheesy version.
- Cut bread: Slice the bread with a knife or use your hands to tear the bread into 1 inch size chunks.
- Coat: Toss the bread in the chili oil butter mixture.
- Bake: Spread on a lined baking sheet and bake for 6 minutes. Remove from oven, toss with the chili crisp solids and bake for another 4-6 minutes or until crispy.
How to Store Chili Crisp Croutons
One croutons cool, store in a airtight container or bag for up to 2 weeks or freeze for up to 2 months. They should stay crispy, but if you find them a little soggy you can re-toast them in the oven for a few minutes.
Tips for making homemade croutons
- Tear or slice stale bread: Use stale bread for best results. I find tearing the bread creates more of a rustic look which I love, but you can also slice it using a bread knife.
- Crouton size: Technically it's probably better to ensure that the pieces are even in size so that they bake at the same rate, but I step outside of those rules a bit and don't mind having a few that are smaller crunchier than others. Aim for about ¾ - 1 inch size pieces.
- Strain the chili oil: the solids of the chili oil tend to burn very quickly which is why we add it before tossing the bread half way.
Serving suggestions
These croutons can be enjoyed with soup, salads and truly, even as a stand along snack. Here are some soups and salads to get you started:
- Miso Roasted Broccoli Cheese Soup
- Cheesy Roasted Asparagus Soup
- Kabocha Brown Rice Soup
- Vegan Broccoli Salad
- Kale Miso Caesar Salad with Tempeh
- Lentil Roasted Potato Salad with Maple Dijon Cream Cheese Dressing
SAVE IT FOR LATER! ↓
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Chili Crisp Croutons
- Total Time: 15 minutes
- Yield: 6 cups 1x
- Diet: Vegetarian
Description
Cheesy Chili Crisp Croutons!
Ingredients
Chili Crisp Croutons
- 1 loaf of crusty bread like Sourdough, French or Italian (6-8 cups / 1 lbs)
- 2 tbsp butter, melted
- 4 tbsp chili crisp oil (strain the chunks out and reserve) (3 tbsp of liquid, 1 tbsp of the chunks) 30 oil
- salt, as needed
Cheesy Chili Crisp Croutons
- 1 loaf of crusty bread like Sourdough, French or Italian (6-8 cups / 1 lbs)
- (6-8 cups / 1 lbs)
- ⅓-½ cup nutrition yeast
- ¼ cup butter
- 6 tbsp chili oil (4 tbsp liquid, 2 tbsp solids)
- salt, as needed
Instructions
Chili Crisp Croutons
- Pre-heat oven to 400 F (200 C).
- Measure out 3 tablespoon of chili oil liquid. Set aside 1 heaping tablespoon of the chili crisp solids. Stir melted butter with chili oil.
- Tear or slice the bread into 1 inch sized chunks. Toss with chili oil and butter mixture.
- Spread on a baking sheet, do not overcrowd.
- Bake for 6 minutes. Remove from oven and toss in the chili crisp solids. Bake for another 4-6 minutes until crispy.
Cheesy Chili Crisp Croutons
- Pre-heat oven to 400 F (200 C).
- Measure out 6 tablespoon of chili oil liquid. Set aside 3 heaping tablespoon of the chili crisp solids. Stir melted butter and nutritional yeast with chili oil
- Tear or slice the bread into 1 inch sized chunks. Toss with chili oil and butter mixture.
- Spread on a baking sheet, do not overcrowd.
- Bake for 6 minutes. Remove from oven and toss in the chili crisp solids. Bake for another 4-6 minutes until crispy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Baking
- Cuisine: American
Keywords: croutons, chili crisp, chili crisp croutons, cheese croutons
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Chris Chapline says
I just made these croutons. Everything looks good on Instagram but this is the real thing! These are so delicious and crunchy and satisfying. I was afraid they would not be as good as they looked so I only made 1/2 a batch and now I’m really mad at myself. So I will be making these again soon because I ate half of them right out of the roasting pan.
★★★★★
Peeps says
I made these using the Okazu curry miso chili oil and was blown away. Paired with the kabocha brown rice soup, it is honestly so delicious. The hint of curry really adds something. Will have to try the cheezy version next!
★★★★★