Homemade Air Fryer Croutons

There’s something brilliant about turning yesterday’s bread into crunchy little flavor bombs—especially when it doubles as an easy way to add more whole grains into your day. These homemade air fryer croutons prove that you don’t need preservatives or mystery oils to get golden, garlicky crunch. Making croutons in the air fryer keeps the process both easy and quick, while letting you customize every crumb.

I recently dragged my Ninja air fryer out of its winter retirement, and I'm having a field day with it. Until now, it has primarily been used for frozen sweet potato fries, Bibigo dumplings, and the occasional batch of chicken thighs. Recently, though, I've been churning out these homemade air fryer croutons a couple times a week.

Why you’ll love these homemade croutons

Because these croutons are truly homemade, you get to choose everything about them. Not only can you make them whole grain (or not), you can also choose the flavor, size, shape, and texture. I love making small, extra crispy croutons to dress up a weeknight salad, and big, hand-torn croutons that are still soft in the middle to dip in my soups. The options are endless.

The two most important choices in my book are health-related: I can choose the bread I use and the oil I coat it with. As a follower of the Mediterranean diet, I really appreciate being able to choose a high-fiber whole grain bread, and cook my croutons with heart-healthy extra virgin olive oil. It may seem like a small change, but consistently making small choices like choosing whole grain croutons add up to a healthy lifestyle overall.

Ingredients and substitutions

• Dense, crusty bread: Whole-grain, multigrain, or sourdough—anything sturdy and at least a day old.
• Olive oil cooking spray: A light mist is plenty. I use Graza's "Frizzle" Olive Oil Spray, which I can't get enough of! If you don't have spray on hand, drizzle your croutons with olive oil and give them a good toss.
• Kosher salt: I tested this recipe with Morton's course kosher salt. If you use table salt, you will want to use less. I recommend starting with half, and adding more when the croutons come out of the air fryer if they don't taste salty enough.
• Granulated garlic: I prefer granulated garlic to garlic powder because distributes evenly on the surface of the bread and helps your croutons get extra crunchy where it clings to the edges.
• Italian seasoning: Not all Italian seasonings are created equal, so I recommend finding one you like and sticking with it. My current favorite is Taste of Tuscany Seasoning from Gustus Vitae. I buy it on Amazon.

Tips & tricks for perfect air fryer croutons

• Croutons are best when made out of day-old bread. If your bread is very fresh, let the cubes sit out 15–20 minutes so surface moisture evaporates.
• Don’t crowd the air fryer basket. Overlapping pieces steam instead of crisp. It's better to cook your croutons in two small batches than one soggy one.
• Give your cooking croutons a toss at the 3-minute mark. A quick toss in the middle ensures even browning.
• Know your air fryer. All air fryers run a little differently—start checking at the 4-minute mark.
• You can always add more flavor after the air fry. Want an extra-savory finish? Toss with a pinch more salt or a tablespoon of grated Parmesan cheese the moment your croutons come out, while they’re still hot.

Storage

Let the croutons cool completely, then transfer to an airtight container or zip-top bag. They will keep at 3-4 days at room temperature before they start losing their crunch. You can also re-crisp them in the air fryer for 2-3 minutes if they get a little stale.

Did you make this recipe?

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5 from 3 votes

Homemade Air Fryer Croutons

Sprinkle these air fryer croutons over a creamy blended soup, fold them into your next lemony, garlicky Caesar, or use them to dress up a simple weeknight side salad. However you use them, they’re proof that the simplest pantry moves often taste the best. Enjoy!

Cook ModePrevent your screen from going dark

Prep Time5 minutes mins

Cook Time7 minutes mins

Total Time12 minutes mins

Servings: 4

Calories: 108.9kcal

Author: Parsley & Parm

Ingredients

• 4 slices multigrain bread -sliced 1-inch thick (day-old is best)
• 1 tablespoon extra virgin olive oil -or olive oil cooking spray
• ¼ teaspoon fine sea salt
• ½ teaspoon granulated garlic
• ½ teaspoon Italian seasoning
• 1 tablespoon Parmesan cheese -optional

Instructions

• Cut the bread into 1 to 1½-inch cubes and add to a mixing bowl.
  4 slices multigrain bread
• Drizzle with olive oil or spray generously with olive oil spray. Toss to coat evenly.
  1 tablespoon extra virgin olive oil
• Sprinkle with salt, garlic, Italian seasoning, and Parmesan (if using). Toss well until evenly coated.
  ¼ teaspoon fine sea salt, ½ teaspoon granulated garlic, ½ teaspoon Italian seasoning, 1 tablespoon Parmesan cheese
• Preheat your air fryer to 350°F.
• Add the croutons in a single layer. Air fry for 5–7 minutes, shaking halfway through.
• The croutons are done when they are golden brown and the edges are crispy.
• Let cool slightly before serving.

Notes

• Day-old bread yields the best texture.
• Store leftovers in an airtight container for up to 3 days. Re-crisp in the air fryer if needed.
• To bake instead: cook at 375°F in the oven for 10–15 minutes, tossing halfway through.
• Switch up the seasonings to match your dish—try smoked paprika, za’atar, or fresh cracked pepper.

Need more servings?

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Nutrition*

Calories: 108.9kcal | Carbohydrates: 12.6g | Protein: 4g | Fat: 4.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.8g | Cholesterol: 0.8mg | Sodium: 291.7mg | Potassium: 78.8mg | Fiber: 1.8g | Sugar: 1.3g | Vitamin A: 14.9IU | Vitamin C: 0.01mg | Calcium: 64.9mg | Iron: 0.9mg

*All nutritional values are estimates only. They are calculated by an online resource.