Oven-Baked Croutons for Beer
Description
The recipe won't take much time. Delicious, crispy beer croutons can be made not only in a frying pan but also in the oven. I like this method much better—no burnt smell from the pan, and you don't have to stand over the stove flipping each piece. The oven also uses significantly less oil on the croutons, so they turn out less greasy than pan-fried ones. Here's how: they can be served warm or chilled.
Instructions
- 1
Step 1
For croutons, stale bread works best—it crumbles less when you slice it. Cut the bread into sticks about 1 cm thick.
- 2
Step 2
Peel the garlic and grate the cloves on a fine grater.
- 3
Step 3
Mix the vegetable oil, salt, and garlic.
- 4
Step 4
Arrange the bread pieces on a baking sheet and pour the mixture over them. Try to coat every piece.
- 5
Step 5
Then arrange the bread on the baking sheet in a single row and place it in the preheated oven for about 15 minutes.
- 6
Step 6
Remove the baking sheet and flip the croutons to the other side. Return to the oven for another 5 minutes. If you prefer a crispier version of the croutons, increase the baking time in the oven.