Homemade Sourdough Croutons In The Dehydrator

Must. Have. Croutons…

It may seem silly — and even slightly picky — of me, but I just can’t eat a salad without them! The seasoned crunch keeps me eating seconds (and thirds!).

Because these sourdough croutons are made from sourdough bread, they’re easily digestible. Furthermore, you can customize the seasonings to your liking!

Want spicy croutons? Add cayenne! Did you dehydrate a bunch of homegrown herbs? Here’s a great use for them!

What about all the extra carbs, you ask? 

We already know that souring grains lowers their glycemic index and considerably lessens their effects on blood sugar.

Not to mention, fresh greens are an important part of a nourishing diet. If low-glycemic sourdough croutons are what it takes to get you (and me) to devour antioxidant-rich greens, then who cares about a few extra carbs? 😉

One loaf of bread makes a lot of sourdough croutons. Enjoy tons of healthy greens with the perfect crunch!

Making these croutons in the dehydrator couldn’t be easier! Then topping your favorite salads or garnishing your favorite blended soup recipe is a guilt-free indulgence.

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Homemade Sourdough Croutons {in the dehydrator!}

Makes about 14 cups, though the size of the loaf of bread ultimately determines the amount of croutons made.

Course Condiment

Cuisine American

Prep Time 20 minutes

Cook Time 5 hours

Total Time 5 hours 20 minutes

Servings 56 servings

Calories 16 kcal

Author Lindsey Dietz

Ingredients

• 1 load sourdough bread 2 to 3 days old (about 2 pounds)
• 1/2 cup grass-fed butter or ghee or lard, melted
• 2 tablespoons dried parsley
• 2 tablespoons dried oregano
• 2 teaspoons sea salt
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon white pepper

Instructions

1. Place all seasonings in a small bowl and whisk to combine.
2. Set aside.
3. Then cut bread into half-inch slices, then cut each slice into half-inch cubes.
4. Place cubed bread into a very large bowl.
5. Next, melt your fat of choice in a skillet on low heat.
6. When melted, drizzle about half of it over the cubed bread.
7. Sprinkle on half of the seasoning mix.
8. Use tongs to toss well.
9. Then follow with the rest of the melted fat and the rest of the seasoning mix.
10. Toss again.
11. Line 2 to 3 dehydrator trays with unbleached parchment paper.
12. Then spread croutons out in a single layer on each tray.
13. Slide the trays into the dehydrator and dry the bread at 155 degrees Fahrenheit for 3 to 5 hours. Or until the croutons are your desired crispness!
14. Store finished croutons in airtight containers in the pantry for several weeks.

Recipe Notes

• If your croutons become stale before you use them, simply place them in a warm oven for a few minutes or back into the dehydrator to dry them out again.
• Serving size approximately 1/4 cup.

Nutrition Facts

Homemade Sourdough Croutons {in the dehydrator!}

Amount Per Serving

Calories 16 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 98mg4%

Potassium 5mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 55IU1%

Vitamin C 1mg1%

Calcium 4mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dehydrating eCourse

Sourdough croutons are just the tip of the iceberg when it comes to making and preserving food in your dehydrator.

Learn more about dehydrating everything from fruits and veggies to meat in our Dehydrating eCourse!

Dehydrating is a wonderful preservation method, and it saves space and energy. The finished products require no electricity for storage — no freezing or refrigeration!

So check out How to Choose The Best Food Dehydrator, and our Dehydrating eCourse here.

Do you make sourdough croutons with your sourdough bread? Have you ever made croutons in the dehydrator?

 More Dehydrator Recipes

• How to Dehydrate Apples
• Soaked Granola Recipe (raw & enzyme-rich!)
• Soaking Nuts & Seeds (+How To Dehydrate Them, Too!)
• Cocoa Almond Crumbles
• Homemade Jerky