Paleo, Keto, Low Carb, Gluten-Free, Minimal Ingredients, Easy
Fancy up your favorite salad with these grain-free croutons. These bite-sized crunchy pieces are not only Paleo, but they are low-carb and delicious.
When the carving calls for a nutrient-dense salad, nothing can stop you from enjoying your well-textured masterpiece now that you can finally add the missing piece – Paleo croutons.
These bite-sized pieces are made with Paleo bread (see notes below) and are ready in less than 20 minutes. For larger crowds or families, double the recipe and utilize more than just the end pieces. 😉
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your grain-free croutons turned out, so please leave a comment and share it with your friends and family.
How to Make Grain-Free Croutons
Add a little crunch to all your favorite salad with these low-carb delicious bite-sized croutons.
1. Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper and set aside.
2. Cut bread slices into small bite-sized pieces (about 1/2-inch by 1/2-inch) and place them into a small bowl.
3. In another small bowl, whisk olive oil, garlic, oregano, black pepper, and sea salt. Pour over the bread pieces and stir for 30 seconds or until each piece is evenly coated with olive oil and spices.
Tip: Get creative with an array of spices to switch up the flavor profile for all sorts of salads!
4. Place contents onto the prepared baking sheet without overlap and bake in the preheated oven for 13 to 15 minutes or until crisp and golden.
Paleo Bread for Making Grain-Free Croutons
Any Paleo bread (or non-Paleo bread) will work for this recipe. Lately, I’ve been purchasing Base Culture’s Nut & Seed Bread since life seems to be hectic, and I have little to no time to prepare a homemade loaf. #mylifewithkids
Most health food grocers will have Paleo bread options, which can usually be found in the freezer section. I’ve noticed the end pieces of many of these Paleo loaves of bread are chewy, so they typically go uneaten in my house.
… And that is how the grain-free crouton was born. 😉
If you are looking for a homemade Paleo bread, I highly recommend Paleo Running Mama’s Sandwich Bread. It is a favorite in our household!
How to Store Grain-Free Croutons
Croutons are best eaten within a day or two of making to avoid any softening. These can be stored in an airtight container or plastic bag on the counter.
Essential Equipment to Make Grain-Free Croutons
Baking Sheet – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with tin foil or parchment paper).
More Grain-Free Paleo Dishes
Banana Bread (with or without chocolate chips) – This is my most popular recipe here! Enjoy delicious notes of the bananas and (if you choose) creamy chocolate chips in a moist coconut flour-based bread.
Pumpkin Bread – A delicious Fall bread warmed with an aroma of spices and flavors sure to please any pumpkin lover!
Cranberry Orange Walnut Bread – Another one of my Paleo Fall favorites! Turn this citrus filled cranberry orange walnut bread into muffins! (A Two-in-One recipe)!
Basic Staples to Make Grain-Free Croutons
Extra-Virgin Olive Oil – This is one of my preferred cooking oils when it comes to low temperatures and baking.
Oregano – My favorite brand for quantity, quality, ad accessibility is Simply Organic.
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!
Garlic – I used fresh garlic for this recipe, but it can be swapped out for garlic powder. Typically a smaller clove yields 1/8 teaspoon of garlic powder, so for this recipe, I would suggest using 1/4 teaspoon garlic powder if fresh is unavailable.
Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper and set aside.
Cut bread slices into small bite-sized pieces (about 1/2-inch by 1/2-inch) and place them into a small bowl.
In another small bowl, whisk olive oil, garlic, oregano, black pepper, and sea salt. Pour over the bread pieces and stir for 30 seconds or until each piece is evenly coated with olive oil and spices.
Place contents onto the prepared baking sheet without overlap and bake in the preheated oven for 13 to 15 minutes or until crisp and golden.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.