Croutons Anyone?

Croutons, Plain and Seasoned 

For over a year now, people have been asking me about dehydrating croutons.  I hadn’t done any for ages.  Back nearly twenty years ago, when I first got bitten by the DB (Dehydrating Bug), I started playing around with them. I buttered them, seasoned them, toasted them, and then dehydrated them.  Within a month I had a rancid mess on my hands!  How disappointing! 

Dealing With Bread

Croutons & Bread Crumbs 

I’m always looking for ways of cutting corners and finding the most versatile and efficient way possible of doing anything. Is that because I’m intrinsically lazy?   

One of the problems with seasoned breadcrumbs and croutons is that they often have oil in them to make the herbs adhere.  These home made croutons are unseasoned. Besides the longer shelf life, they can be seasoned just as you like for whatever you are making, be it Italian, French, or good ol’ home-cookin.