pumpernickel croutons

omg!  homemade croutons.  i started making homemade croutons sometime in the past year and will never, ever eat a packaged crouton again.  so not worth it!  i made these as pumpernickel croutons (i have a separate method for croutons made from small-batch loaves or baguettes), and they turned out superbly.  though i don't eat chex mix but once a year now, my favorite part was always the pumpernickel.  if yours is too, these croutons won't disappoint.  try them on the kale caesar salad that i made earlier this week.  or just, you know, by the handful.

PUMPERNICKEL CROUTONS
Yield: 8 servings
Nutrition:  270 calories, 27 carbs per serving

INGREDIENTS
8 slices pumpernickel bread (16 oz), cut into cubes
1 tbsp minced garlic
1/2 cup olive oil, divided
Kosher salt, to taste

DIRECTIONS
Cover the bottom of your largest skillet with olive oil.  Heat olive oil on medium high.  Once hot, add garlic.  Saute for 1-2 minutes, stirring.  Add the bread pieces to the pan.  Pour olive oil on top to coat the bread crumbs; stir.  Add Kosher salt to taste.  Reduce heat to medium-low.  Continue cooking, stirring very infrequently for 5 minutes.  Move breadcrumbs to a pan and place in heated oven.  Cook for 45 minutes or until crisp.  Let cool and enjoy!

Note: Do not store in an entirely airtight container as they will lose their crispness.


SOURCE
Original