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A white oval plate filled with golden-brown, seasoned air fryer croutons sits on a blue wooden table next to a checkered cloth.
Sophie Viau

Air Fryer Croutons

5 from 1 vote
Crispy homemade croutons made in the air fryer in under 10 minutes. Perfect for salads, soups, or snacking.
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Servings: 4
Ingredients Equipment Method Notes

Equipment

  • Air fryer
  • Large mixing bowl
  • Serrated knife

Ingredients
  

  • 1 baguette about 8 oz, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ½ teaspoon garlic powder ¼ cup grated parmesan, 1 teaspoon Italian seasoning

Method
 

  1. Prepare the bread. Use a serrated knife to cut the baguette into roughly 1-inch cubes.
  2. Season the bread cubes. Place bread cubes in a large bowl. Drizzle olive oil over the top, then add salt and pepper (plus any optional seasonings). Toss everything together with your hands or a spoon until each cube is evenly coated with oil and seasonings.
  3. Load the air fryer. Arrange bread cubes in the air fryer basket in a single layer, leaving a little space between pieces for air circulation. Don't overcrowd. Cook in batches if needed.
  4. Air fry the croutons. Set air fryer to 375°F and cook for 5-8 minutes, shaking the basket halfway through cooking time. Check at 5 minutes. They're ready when golden brown and crispy on the outside.
  5. Cool and serve. Transfer croutons to a plate or bowl and let them cool for 2-3 minutes. They'll get even crispier as they cool. Use immediately or store in an airtight container

Notes

Bread type matters. Day-old or stale bread works best because it has less moisture and crisps up faster. If using fresh bread, let cubes sit out for an hour or lightly toast them in the oven first.
Don't skip the shake. Shaking the basket halfway through ensures even browning on all sides. Set a timer so you don't forget.
Oil amount is key. Use just enough to lightly coat the bread. Too much oil makes them greasy instead of crispy. Start with 2 tablespoons and add a bit more only if needed.
Storage tip. Let croutons cool completely before storing. Any trapped steam will make them soggy. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.