Main Page
Fast and tasty
Croutons with garlic in a frying pan

Garlic Croutons in a Skillet

The simplest, most popular snack for hanging out with friends! Garlic croutons made in a skillet couldn't be easier. They're not just for snacking, either — toss them into any soup or salad. They're far tastier and better for you than the store-bought kind!

Julia M.

Recipe author

Watch the video

Composition / ingredients

Servings:

White bread

150

Rye bread

150

Garlic

Vegetable oil

100

Salt

Dry spices

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 39 % 26 g

Carbohydrates 53 % 35 g

390 kcal

GI: 3 / 97 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make garlic croutons in a skillet? Gather your ingredients. You can use any bread for croutons. Try making them with two kinds — each is delicious in its own way. Bread that's 1–2 days old works best; fresh bread crumbles a lot when you slice it, which spoils the look of the croutons. Use as much garlic as you like.
Step 2:

Peel a few cloves of garlic, rinse them, and press them through a garlic press. Stir the vegetable oil into the garlic and let the mixture sit for 10 minutes. In that time the oil takes on the flavor and aroma of the garlic. You can salt the oil lightly, too.
Step 3:

Cut the bread into pieces. They can be any shape — squares, triangles, rectangles, or just large sticks.
Step 4:

Heat a wide, flat-bottomed skillet until hot and pour in a little of the garlic oil. Add the bread and fry it over low heat on both sides until golden. Over low heat the bread not only browns but also dries out, turning into proper croutons.
Step 5:

You can leave the croutons in the pan as it cools so they crisp up further into dry, crunchy croutons. If they don't taste garlicky enough, rub them with a peeled clove of garlic.
Step 6:

Tip the finished croutons into a bowl and sprinkle with salt, spices, and chopped dill to taste. Any dried herbs work as the seasoning — go with what you like. Tasty, fragrant garlic croutons are ready! Enjoy!

Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always adjust the spices and seasonings to your own taste! If you're using a seasoning for the first time, remember that some are easy to overdo — chili pepper especially.
If you use a premade spice blend, be sure to read the label. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
Use a high-smoke-point oil for frying! Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain lots of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point choices are refined sunflower, olive, and grapeseed oils.