Croutons are the little detail that lifts an ordinary salad or a simple soup into a whole different class. Crispy, golden bread cubes with oil and spices — and when they’re made in the air fryer, it’s both faster and more even than in a pan or in the oven. You no longer need to throw out old bread; half an hour of effort turns dry country loaf or white bread into crispy perfection, ready to top any dish.
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I make croutons at least once a week, whenever there’s leftover bread sitting on the kitchen counter. These days I only use the air fryer for the job — and you get the whole recipe plus my own tips, so you nail the right texture the first time.
Estimated reading time: 5 minutes
Table of Contents:
Why I love croutons in the air fryer
The hot air circulates around every single cube and gives an even, brown surface all the way around. In a pan you have to turn them constantly, and in the oven it takes almost twice as long before they turn crispy all the way through. The air fryer hits the perfect point between speed and control — and the smell of toasted bread doesn’t fill the whole house for half an hour afterwards.
The difference between air fryer and oven
Where an ordinary oven typically needs 8-10 minutes to preheat, the air fryer is ready in under a minute. Once the bread cubes are tossed with oil and spices, the cook takes 6-8 minutes at 180 °C — compared with 15-20 minutes at 200 °C in the oven. You save both time and electricity, and the result comes out more even all the way around every single cube.
My kitchen test of croutons
I’ve tested the recipe in my Cosori Dual Blaze at three temperatures: 160, 180 and 200 °C. At 200 °C the edges got too dark before the centre was crispy. At 160 °C they dried out more than they turned crispy. The sweet spot is 180 °C for 7 minutes with one shake halfway through. Bread from the day before gave the best texture — freshly baked bread holds too much moisture and turns rubbery inside before it crisps up outside.
Always use a little more oil than you think, and toss the cubes together thoroughly in a bowl. Dry bread soaks up the oil, and without it you end up with dry pieces of bread rather than crispy croutons.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is using bread that’s too fresh. It holds so much water that it either needs extra time and turns hard on the outside, or stops too early and stays chewy inside. Always let bread rest on the counter for a few hours or a whole night before you cut it into cubes. The second mistake is an overcrowded basket — when the cubes sit in several layers, they block the air circulation and brown unevenly. Always spread them in a single layer. The last mistake is forgetting to shake halfway through cooking; a quick turn at 4 minutes makes sure all sides get colour.
How to serve croutons
Croutons are the classic salad topping, but they work in many more contexts than Caesar salad alone:
- On top of a creamy tomato soup or a green pea soup
- In a classic Caesar salad with creamy dressing and Parmesan
- Scattered over a mixed salad with vinaigrette and fresh herbs
- As a seasoned side for a hearty goulash or bouillabaisse
- Crushed and used as a coating on fish or chicken breasts
Storage and reheating
Let the croutons cool completely before you store them. Keep them in an airtight container at room temperature, and use them within 5-7 days. If they go soft along the way, toss them back in the air fryer at 180 °C for 2-3 minutes to bring back the crunch — it works every time and needs no extra oil.
Croutons are one of the simplest yet most satisfying things to make in the air fryer. Use up leftovers, play with the spices, and keep the time at 7 minutes — then you’ll always have a crispy topping on hand, ready to lift your next salad or soup.
FAQ
Light country loaf or white bread with a firm crumb gives the best structure. Rye bread works too, but makes a denser cube. Avoid freshly baked bread — let it rest at least one evening before use, so you get that crispy texture.
In an airtight container at room temperature they stay crispy for 5-7 days. If they go soft, you can crisp them up again at 180 °C for 2-3 minutes in the air fryer.
Yes, gluten-free bread works fine. Keep an eye on them along the way — it often dries out faster, so reduce the time to 5-6 minutes at the same temperature and check the colour as you go.
Recipe
Croutons in the air fryer
Cooking Guide
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Shopping list
Ingredients
How to make it
Preparation
- Cut 400 g bread into even cubes of about 1.5 cm. Use a sharp bread knife so the cubes don’t get squashed.
- Toss the bread cubes thoroughly in the seasoned oil so every piece is evenly coated. Let them sit for a few minutes while the air fryer preheats.
Cooking in the air fryer
- Preheat the air fryer to 180 °C convection.
- Place the bread cubes in a single layer in the basket. Avoid overcrowding — work in two batches if necessary so they turn out crispy all over.
- Cook for 6-8 minutes at 180 °C. Shake the basket halfway through so the croutons brown evenly. They should be golden and crispy, but not burnt.
Serving
- Let the croutons cool slightly on a plate before scattering them over salad or soup, or serving them as a crispy side. They get even crispier as they cool down.
Our notes for the recipe
Use day-old bread — it soaks up the seasoned oil better and turns out crispier than completely fresh bread. Always cut the cubes to an even size so they finish at the same time. Variation:
Experiment with rosemary, thyme, grated Parmesan or chilli flakes for different flavour profiles. Butter instead of olive oil gives a richer, fuller flavour. Serving:
Scatter the croutons over Caesar salad, tomato soup, Greek salad or pumpkin soup for extra crunch. Portion size:
If your air fryer is smaller, you can make the croutons in two batches — then they turn out more evenly crispy.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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