How to Make Mini Croutons

Published on Tuesday, January 11, 2011, by CHOW Video Team / Edit Post

How to Make Mini Croutons

Andrew Swallow, author of Mixt Salads: A Chef’s Bold Creations and founder of Mixt Greens, has revolutionized the crouton by diminishing its size. Giant croutons make for painful eating. As a salad aficionado, he believes that mini croutons are the best choice, and here he demonstrates how to make them.

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POST A COMMENT |4 Comments

COMMENT

  • I agree the ones that are a bit larger are what works best for me in salads, you can stab them with a fork. I am wondering why we needed a video to tell us how to make smaller ones, wouldn't even a simpleton know to cut the bread smaller.

  • Quick tip! I've found that Pepperidge Farm cubed, herbed stuffing makes wonderful, crispy crunchy,, tiny courtons! These are so tasty, DH likes them for snacks! Just put olive oil and butter in a pan, add some crushed garlic, add the stuffing cubes, and then put on a jelly roll pan and bake in a very slow over (about 225) for at leat 35-45 minutes, mixing with a spatula a couple of times....+READ

    Quick tip! I've found that Pepperidge Farm cubed, herbed stuffing makes wonderful, crispy crunchy,, tiny courtons! These are so tasty, DH likes them for snacks! Just put olive oil and butter in a pan, add some crushed garlic, add the stuffing cubes, and then put on a jelly roll pan and bake in a very slow over (about 225) for at leat 35-45 minutes, mixing with a spatula a couple of times. (Toaster ovens work well for this!) I hate huge croutons.-COLLAPSE

  • yeah, i like medium size, so they are crunchy on the outside and chewy on the inside, the mini's remind me of the gross ones that come from the box. I can't get over it.

  • Pretty funny how croutons were small in the 80's and early 90's, then got big, and now, apparently are being pushed back to small. :) I like them all, but I think the big ones are best when they are made closer to the "toast" texture.