Croutons in the Air Fryer
Shop-bought croutons are often hard, greasy or tasteless, and making them in the oven means heating it for a handful of bread cubes. Croutons in air fryer baskets turn stale bread into evenly golden, crunchy cubes in 5–7 minutes at 180 °C. You choose the herbs and the oil, and a loaf that would have been thrown away becomes salad and soup topping.
- Temperature
- 180°C
- Total time
- 14min
- Prep
- 5min
- Servings
- 4
- Per serving
- 185kcal
Why the air fryer works for croutons
Making croutons in air fryer baskets is quick, uses very little oil and wastes no heat. The fan dries and browns the cubes on all sides at once, so you get a hard, crunchy bite right through, instead of the burnt corners and pale middles you often get on an oven tray. You can also shake the basket midway and see exactly how they are getting on.
It is also an excellent way to use stale bread. Dry bread gives the crispest croutons, so keep ends of loaves and the last slices of a sourdough for this. One batch fills about a large bowl and cooks in under 10 minutes including preheating. The one limit is quantity: a basket holds roughly 200 g of cubes in a single layer, so double the recipe means two batches.
How to make croutons in the air fryer
Tap a time to start a timer.
- Cut the bread Remove the crusts if you prefer softer edges, then cut the bread into 2 cm cubes. Try to keep them the same size so they cook at the same speed.
- Season Toss the cubes in a bowl with the olive oil, garlic granules, mixed herbs and salt until every cube is lightly coated. Do not add too much oil, as the bread will turn greasy rather than crisp.
- Cook Preheat the air fryer to 180 °C for , then tip the cubes into the basket in a single layer, without a deep pile. Cook for , shaking the basket after .
- Check The croutons are ready when they are deep golden and sound dry and hard when you tap them. Smaller cubes can be done in , so look early.
- Cool Tip them onto a plate and leave for . They crisp up further as they cool, so do not judge by the first bite. Add them to the salad or soup just before serving.
Cooking times and temperatures
| Croutons | Temperature | Time |
|---|---|---|
| Standard croutons, 2 cm cubesShake halfway | 180 °C | 5–7 min |
| Small croutons, 1 cmCheck early | 180 °C | 4–5 min |
| Oil-free croutonsLightly spritz with water | 180 °C | 6–8 min |
| Sourdough or baguetteChewier crust | 180 °C | 6–8 min |
| Parmesan croutonsNot vegan or dairy-free | 170 °C | 5–6 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use bread that is a day or two old. Fresh bread is soft and cooks into chewy, dense cubes. If the loaf is fresh, leave the cubes out on the worktop for an hour.
- Season after oiling. Mix the oil in first so it coats evenly, then add herbs and salt. This stops seasoning clumping in a few spots.
- Shake the basket. Cubes at the edge brown faster than those in the middle. Shaking evens out the colour.
Serving
Scatter the croutons over a Caesar salad with chicken breast, or float them on tomato or pumpkin soup. A handful also adds crunch to roasted pumpkin and leafy salads. If you need the bread first, there is a bread recipe. Croutons in air fryer baskets are best added to soup at the last second, so they stay crisp.
Storing and reheating
Cool the croutons completely, then keep them in an airtight container for up to 5 days. If they soften, put them back in the air fryer at 160 °C for 1–2 minutes to crisp up again. They can also be frozen for up to 3 months, then refreshed from frozen for 2–3 minutes.
Variations
- Garlic and parsley: Rub a halved clove of garlic over the bread before cubing, or add a spoonful of garlic oil, and sprinkle parsley after cooking.
- Parmesan croutons: Toss the cubes with 2 tbsp finely grated Parmesan and the oil, then cook at 170 °C for 5–6 minutes, shaking often so the cheese does not burn. This version is not vegan or dairy-free.
- Spiced croutons: Add ½ tsp smoked paprika or a pinch of chilli flakes with the salt for a warmer flavour that suits tomato soup.
Troubleshooting
- The croutons are hard on the outside but soft inside
- The cubes were too large or the heat too high. Cut them to 1.5–2 cm and cook at 170 °C for 1–2 minutes longer, shaking twice.
- Some cubes burn while others stay pale
- The basket is overfilled or the cubes are uneven. Cook in a single layer, in two batches if needed, and shake more often.
- The croutons go soft after a day
- They have taken in moisture. Cool them completely before storing in an airtight tin, or refresh them for 1–2 minutes at 160 °C.
Frequently asked questions
How long do croutons take in an air fryer?
Usually 5–7 minutes at 180 °C, shaken halfway. Small cubes and thin slices are done in 4–5 minutes, while very thick cubes may take 8 minutes.
What bread is best for croutons in the air fryer?
Day-old sourdough, ciabatta, baguette or plain white bread. Stale bread holds its shape and dries to a crisp. Very soft sandwich bread makes lighter, more delicate croutons.
Can you make croutons in the air fryer without oil?
Yes. Spray the cubes with water or a little oil spray, season them and cook for 1–2 minutes longer. They will be drier and lighter, but still crunchy.
How do you make Caesar salad croutons in the air fryer?
Use the recipe on this page, add a pinch of grated Parmesan and a little garlic to the oil, and cook for 5–6 minutes. Shake them well, so the cheese does not burn.
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