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EASY HOMEMADE CRISPY CROUTONS, VEGAN AND OIL-FREE

Crispy, golden, and oil-free! These WFPB croutons made in the air fryer are the perfect healthy topping for soups and salads.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack, Topping
Cuisine American
Servings 4 servings

Equipment

  • 1 mixing bowl
  • 1 Whisk
  • 1 spatula
  • 1 Air-Fryer

Ingredients
  

  • 4 slices bread (whole grain or gluten-free WFPB, cubed)
  • 3 Tbsp tahini
  • Juice of 1 small lemon
  • 1 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried parsley (or Italian seasoning)
  • Salt to taste (optional)

Instructions
 

  • Preheat the air fryer to 375°F (190°C) for a few minutes.
  • Prepare the bread: Cut bread into small, even cubes (about ½ inch).
  • Make the coating: In a bowl, whisk together tahini, lemon juice, nutritional yeast, garlic powder, onion powder, dried herbs, and salt if using. The mixture should be thick but pourable.
  • Toss the cubes: Add the bread cubes to the bowl and gently mix until evenly coated.
  • Air fry: Spread the cubes in a single layer in the air fryer basket. Air fry for 6 to 10 minutes, shaking halfway, until golden and crisp (for oven method, see in the notes).
  • Cool: Let them cool for 5 minutes—they’ll get even crunchier.

Notes

  • Storage: Store cooled croutons in an airtight container at room temperature for up to 5 days.
  • Bread options: Use Ezekiel bread, sprouted grain, or any oil-free WFPB bread you love.
  • Flavor twist: Add smoked paprika or a dash of lemon zest for variety.
  • No Air Fryer? You can bake them in the oven at 375°F for 10–15 minutes, flipping halfway.