Grain Free & Keto Croutons ⚡
Extra (Extra!) Crunchy!
Croutons are wonderful stuff… and you don’t need me to to tell you that! They add crunch and texture to salads and soups, totally upping their game. So I thought I’d share with you guys how I go about them, both when I’m craving a totally legit version (!!) or a lazy quick hack (!!!).
For ‘the real deal’ version, I whip up a batch of my (now famous!) soft ‘n fluffy sandwich bread. If you’ve already made it, you know it tastes all lovely and yeasty. And it turns out it crisps up beautifully too, making some seriously awesome low carb croutons.
And if you’re looking for a quick hack (who isn’t?!), it turns out that our gnooda pasta bakes into lovely crisp bites! So while these are definitely not your traditional croutons, they do add a wonderful bite to your salads and soups… in a fraction of the time!
Either way, you want to use a good amount of extra virgin olive oil and feel free to play around with seasonings. A classic garlic and parmesan version is always gold, or you can simply sprinkle some Trader Joe’s Everything But The Bagel.
My Top Tips!
Honestly? There’s not much to it! But you *really* don’t want to skimp on using extra virgin olive oil. Aside from upping the taste level, it will also definitely add to the crunch factor.
Having said that, I have baked the croutons without absolutely anything and they still work a charm. They’re just a bit less extra… and, well, I will always encourage going the extra mile here at gnom-gnom!
And, if using gnooda, make sure you don’t go too far with the baking as they can end up a bit too crisp. A lightly golden hue is good enough, and it’ll work beautifully with your salads and soups alike!
The good news? You can check in on your croutons every so often and give them a little taste, ensuring just the right level of crunch for you.
Grain Free & Keto Croutons (Two Ways!)
- 1 teaspoon garlic powder
- 1 tablespoon Trader Joe's Everything But The Bagel
- 1/4 cup parmesan cheese freshly grated
- Whip up a batch of our legit keto sandwich bread (with yeast!). Or alternatively, if looking for a quick hack, use our gnooda pasta: bring 8 cups water to a rolling boil and add enough salt so it tastes like the ocean (about 1 1/2 tablespoons). Add gnooda and stir immediately. Cook for 5-7 minutes (p.s. expect a bit of foam!), strain, and set aside to cool.
- Preheat oven to 300°F/150°C. Slice and dice sandwich loaf to preference, you can do either larger chunks or smaller bits. Scatter bread (or gnooda!) in a single layer on a rimmed baking sheet, coat with olive oil and seasonings (optional). Bake, stirring occasionally, until dried out and crunchy (45-60 mins for the bread and 20-25 minutes for gnooda).
- Store in an airtight container for about a week.