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.
Please note that nutrition facts were estimated using our sandwich bread. If using gnooda, it'll be 1g net carb a serving.
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.