Garlic Parmesan Croutons

Homemade croutons are so easy its a wonder why not many people make them!
Earlier this week I bought an Italian loaf at the grocery store and didn't finish before it started to get a little stale.

When using bread for croutons you don't want it to be too old but a few days old is good to work with.
Just roughly chop into bit size pieces and lay into a fry pain with a light covering of oil.
They take about fifteen min and don't need a whole lot of attention- they are seriously SO EASY and sooo worth it.
Just flip them over every once and a while int he pan to evenly brown all the sides.
Leave them in for as long as you would like depending on how hard you want them to turn out.

Afterwards when they are still a little wet from the oil, dunk them in a bowl of mostly Parmesan, with a dash of garlic powder, salt and pepper.
Its so simple but makes the most basic lunches a little bit more special!



Croutons on a side salad with a BLT- what a simple yet delicious lunch!