Whether you’re a fan of Trader Joe’s Rosemary Croissant Croutons or just want a different way to top your salads, these Rosemary Croissant Croutons are flaky, buttery, and delicious with just the right amount of herby flavor.
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Once upon a time, many years ago, my parents had a sub shop. There are a few things I remember about that shop – the spicy Cajun sandwich I ordered all the time, the homemade kimchi made by an employee, and the homemade croutons made out of old bread. Mom used to make them in our kitchen. And when they came out of the oven, those toasted little croutons had just the right ratio of oil, seasonings, and crispiness.
It was easy to steal a handful or two right from the baking sheets. In fact, I probably could’ve snacked on an entire baking sheet’s worth myself. They were that good! I’ve made them several times myself since then. But up until recently, I decided to try making them out of croissants. And that’s all thanks to one of my rare trips to Trader Joe’s.
Have you tried their Rosemary Croissant Croutons? Their flaky, buttery layers give them such a unique crunch. Paired with rosemary and olive oil, they’re delicious on a salad or even eaten right out of the bag! But here’s the thing – I don’t get to Trader Joe’s too often.
So what’s the solution? Make my own! The trick to making good homemade croutons starts with day old bread, or in this case, croissants. The croissants are cut into cubes, tossed in olive oil, rosemary, and salt and pepper. Then, they’re baked until golden brown and crunchy.
Rosemary Croissant Croutons
These crispy, golden bites of croissant have just the right touch of rosemary. They’re easy to make and ready in 20 minutes! Just toss in olive oil, dried rosemary, salt, and pepper and bake. Allow them to cool and store in an airtight container to use for salads, soups, and snacking!
The first thing we need to do is cut our croissants. I cut them into 1-inch size cubes and placed them into a mixing bowl. After that, I drizzled olive oil over them and seasoned the cubed croissants with chopped fresh rosemary, salt, and pepper. Toss everything together to make sure the croissants are evenly coated.
Now, we’re going to spread the croissant cubes out on a parchment-lined baking sheet. Make sure they’re in a single layer so they get nice and crispy.
Bake the croissants for 10-12 minutes. Then, flip them over and place back into the oven for another 8 or so minutes until they’re golden brown, crunchy little bits of goodness.
Once done, take them out of the oven and allow them to cool completely. At this time, you might find yourself sneaking a handful or two of croutons. Totally cool. Just make sure you have a few extra croissants on hand in case you want to make more croutons!
When the croutons are cool, you can use them immediately to top a salad, soup, or whatever your heart desires. Or you can store them in an airtight container for about a week.
- 4 croissants, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 teaspoons dried rosemary
- Salt, to taste
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- Add the cubed croissants to a mixing bowl. Drizzle the olive oil over the croissants and sprinkle with rosemary and salt. Toss to combine.
- Spread the croissant cubes evenly onto the prepared baking sheet and place in the oven.
- Bake for 10-12 minutes. Then, flip and continue to bake for another 8 minutes, or until golden brown and crispy.
- Remove the baking sheet from the oven and allow the croutons to cool completely.
- Store in an airtight container for up to 1 week.
Looking for some salad inspiration after making these croutons? Click here to scroll through my salad recipe archives.
Did you make this Rosemary Croissant Croutons recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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