Air Fryer Sourdough Croutons (Printable)

Crisp sourdough cubes tossed with garlic, herbs, and olive oil, made quickly in an air fryer.

# Ingredient List:

→ Bread

01 - 4 cups sourdough bread, cut into 1-inch cubes, preferably day-old

→ Seasoning

02 - 3 tablespoons extra-virgin olive oil
03 - 2 cloves garlic, finely minced
04 - 1 teaspoon dried Italian herbs blend
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper
07 - 2 tablespoons fresh parsley, finely chopped, optional

# Directions:

01 - Preheat air fryer to 375°F for 2-3 minutes.
02 - In a large mixing bowl, combine olive oil, minced garlic, dried Italian herbs, sea salt, and black pepper.
03 - Add sourdough cubes to the seasoning mixture and toss until evenly coated with oil and seasonings.
04 - Arrange bread cubes in a single layer in the air fryer basket, cooking in batches if necessary.
05 - Air fry for 6-8 minutes, shaking the basket halfway through, until croutons are golden and crisp.
06 - Transfer croutons to a bowl and toss with fresh parsley if desired. Allow to cool before serving or storing.

# Expert Tips:

01 -
  • They're ready in under 20 minutes, which means you can make fresh croutons faster than ordering delivery.
  • Stale bread you were about to toss becomes something your guests will actually ask about.
  • The garlic and herb combo tastes homemade in a way that makes salads feel intentional instead of obligatory.
02 -
  • Shaking the basket halfway through isn't optional—I learned this the hard way when the bottom layer turned dark while the top stayed pale, and it taught me that air fryers need help remembering that things exist.
  • Don't skip the cooling time, even though they smell so good you'll want to eat them immediately; they firm up significantly in those few minutes and taste exponentially better.
03 -
  • Cut your cubes as uniform as possible so they brown evenly; wonky sizes mean some pieces crisp while others stay soft.
  • If you're making these for a crowd, prep the seasoning mixture and bread cubes the night before, then air fry them fresh just before serving—they're so fast to cook that this strategy keeps them at peak crispiness.
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