Ciabatta croutons are homemade bread croutons made from cubed ciabatta, tossed in olive oil, seasoned with herbs and parmesan, then baked or air-fried until perfectly golden and crispy. They take less than 15 minutes, taste a hundred times better than anything from a packet, and they're the perfect topping for salads and soups.
I've tested both methods — oven and air fryer — and I'll walk you through both so you can pick whichever works best for you. The air fryer version is genuinely the faster and crunchier of the two (more on that below!).
Henry (my boyfriend) said he can't believe how much better they are than store-bought, and honestly, once you make these at home, you'll never go back.
Want to know what else to put on your salad? I've got a whole round-up of my favourite crunchy salad toppings — from roasted chickpeas to apple crisps — that pairs beautifully with these croutons.
If you're looking for some salads to go with these croutons, check out my chicken salad without celery recipe or my chicken salad without mayo recipe.
If you're a big fan of bread, then check out my ciabatta garlic bread that's the perfect side for most dishes!
Jump to:
- Why You'll Love This Ciabatta Crouton Recipe
- Why Ciabatta Makes the Best Croutons
- Ingredients and Substitutions
- Variations
- Step by Step Instructions with Photos
- What to Serve Ciabatta Croutons With
- What To Do with Leftovers
- Expert Tips for Perfect Ciabatta Croutons
- FAQs
- More Recipes You Might Enjoy!
- Easy Homemade Ciabatta Croutons (Oven or Air Fryer)
Why You'll Love This Ciabatta Crouton Recipe
Genuinely easy: Homemade ciabatta croutons are one of the easiest things to make, and I think so many people skip them because they assume it's fiddly or time-consuming. It's not... we're talking less than 15 minutes from start to finish, including prep. The hardest part is not eating them straight off the tray.
So much more flavourful than store-bought: I find most shop-bought croutons overly dry and flavourless. Mine use dried oregano, smoked paprika, and grated parmesan, a combination I've tested over and over until it felt just right. They taste like something from a restaurant salad, not a bag from the crouton aisle.
Two cooking methods: Whether you've got an air fryer or just a regular oven, I've got you covered. The air fryer version is my personal preference as it takes about 5 minutes and comes out incredibly evenly crispy. But the oven version is just as delicious if that's what you're working with.
The perfect use for leftover ciabatta: If your ciabatta has been sitting on the counter for a day or two and gone slightly stale, don't throw it out... this is the best recipe for it. Slightly dry bread actually crisps up faster and more evenly than fresh, so stale ciabatta is genuinely ideal here.
Really Customisable: further down the blog, I'll share my personal favourite recipe for these homemade croutons, but I'll also provide a few variations for you!
Why Ciabatta Makes the Best Croutons
You can make croutons from almost any bread, whether that's sourdough, baguette, or white sandwich loaf. But, I always come back to ciabatta! There's actually a good reason for it.
Ciabatta has an open, airy crumb (those big holes you see when you cut into it) and a thick, sturdy crust. That combination means two things: the crumb crisps up incredibly fast in the oven or air fryer, and the crust adds a really satisfying extra layer of crunch. You also get a little more variation in texture as some pieces end up fully crispy all the way through, others stay ever so slightly soft in the very centre. I love that.
Ciabatta also soaks up seasoning beautifully. The olive oil gets right into all those air pockets, which means every bite is evenly flavoured, something that doesn't happen quite as reliably with denser breads.
I've tried making croutons with sourdough (good but very dense), baguette (excellent, but the shape makes even sizing tricky), and standard white sandwich bread (far too soft, goes stale fast). Ciabatta wins every time! Especially if you need croutons that will hold their shape floating on top of a hot soup.
Ingredients and Substitutions
Ciabatta bread: Fresh or slightly stale ciabatta rolls or a ciabatta loaf both work brilliantly. I usually use whatever's leftover from the week... it's one of the reasons I started making these in the first place. If you don't have ciabatta, focaccia or a good farm-style loaf would be great alternatives. There are also some fantastic gluten-free ciabatta options in most large supermarkets now, so that's worth looking out for if you or a guest is intolerant.
Olive oil: I love olive oil here for the nuttiness and flavour it brings to the finished croutons. If you want something more neutral, walnut oil, sunflower oil, or even just a light vegetable oil all work well. I try to avoid anything with a very strong flavour that might overpower the seasoning.
Parmesan: Grated parmesan adds a lovely saltiness. Pecorino is a great swap if that's what you've got. For a plant-based alternative, nutritional yeast works well and still gives that savoury, umami-ish depth.
Dried oregano: I prefer dried over fresh here, as fresh herbs can burn at the oven temperature we're using, while dried oregano adds flavour without that risk. Dried mixed Italian herbs are a good substitute if that's what you have in the cupboard.
Paprika: This doesn't make the croutons spicy at all, it just adds another layer of warmth and colour. I usually use smoked paprika, but sweet paprika is fine too. Mild chili powder or a tiny pinch of cayenne both work if you're out.
Salt and pepper: I use flaky sea salt and freshly ground black pepper. It genuinely makes a difference compared to table salt and pre-ground pepper, especially with something this simple where the seasoning is front and centre.
The full quantities are in the recipe card at the bottom of this post!
Variations
Garlic Parmesan: Add ½ teaspoon of garlic powder to the base recipe alongside the other seasonings. This is the classic crouton combination and it's incredible on a Caesar salad. I haven't personally tested this exact version but it's such a natural adaptation I'd be shocked if it didn't work beautifully — let me know in the comments!
Plain: Just olive oil, flaky salt, and black pepper. Beautifully simple and brilliant on top of my roasted red pepper and gouda soup where the soup itself is doing all the flavour heavy-lifting.
Spicy Curry: Vegetable oil, salt, pepper, ½ tablespoon curry powder, and ½ teaspoon mild chili flakes. This one sounds unusual but works beautifully on top of a carrot ginger soup or a coronation-style salad.
Zesty Sundried Tomato: Swap the olive oil for the oil from a jar of sundried tomatoes, then add the zest of one lemon and 1 tablespoon dried oregano. The sundried tomato oil is packed with concentrated flavour, please don't throw it away! This variation is especially good scattered over pasta salads.
Step by Step Instructions with Photos
Step 1: Preheat the oven to 190c fan / 410F or prepare your air fryer at 190c / 375F. Slice your ciabatta bread into small pieces around 1 inch by ½ inch. I like to have some that are a bit bigger and some that are a bit smaller, to provide a bit of diversity in the texture and crunch!
Step 2: Place the sliced ciabatta into a medium-sized bowl and drizzle over the olive oil. Toss the bread cubes and then sprinkle over the grated parmesan, dried oregano, paprika, salt and pepper. Toss thoroughly with your hands or a spoon so that all of the croutons are covered.
Step 3:
Oven: Transfer the bread pieces to a metal tray and place in the oven for 8-12 minutes. Flipping halfway. Cook until golden and crispy.
Air Fryer ⭐ (my preferred method): Transfer the bread pieces to your air fryer compartment and cook for 3 minutes, then toss and cook for a further 2 minutes until golden and crispy. Every air fryer is different, this is what worked with my air fryer. So just keep an eye on the croutons so they don't burn! The air fryer takes half the time of the oven and I find the crispiness is really even.
Step 4: Remove the croutons from the oven/air fryer once they're golden and crunchy on the outside. They'll crisp up slightly more as they cool, so don't panic if they feel just slightly soft right as they come out.
Step 5: Serve warm with a salad or on top of a soup! Enjoy!
What to Serve Ciabatta Croutons With
Ciabatta croutons are incredibly versatile. Here are my favourite ways to use them:
On salads: Scattered on a classic Caesar, a simple green salad, or on my chicken salad without celery — the crunch against the creamy dressing is just perfect. They're also brilliant on my chicken salad without mayo if you're after something lighter.
Floating on soups: The thick crust on ciabatta croutons means they hold their shape for longer in hot soup than most other crouton types. Try them on my roasted red pepper and gouda soup (they were practically made for each other) or on a carrot ginger soup.
As a snack on their own: Henry's preferred method. I can't entirely blame him.
As breadcrumbs: Once they've gone slightly stale (if they last that long!), you can pulse them in a food processor to make flavoured breadcrumbs. Brilliant scattered on pasta or used as a topping for a baked gratin.
What To Do with Leftovers
Storage: Let the croutons cool completely, then store in an airtight container at room temperature for up to 5–7 days. Note: because this recipe uses parmesan, I'd aim to eat them within 3–4 days for best flavour. Avoid the fridge, the humidity makes them go soft and lose that satisfying crunch.
Freezing: Yes, you can freeze these! Let them cool completely, then freeze in an airtight container or zip-lock bag. I've frozen mine for up to a month with great results. When you're ready to use them, spread on a baking tray and reheat in the oven or air fryer for a few minutes — they crisp back up beautifully.
Reheating: Oven or air fryer at 190°C for 2–3 minutes. Good as new.
Expert Tips for Perfect Ciabatta Croutons
- Slightly stale is actually better. A ciabatta that's a day or two old will crisp up faster and more evenly than fresh. If yours is fresh, you can tear it into pieces and leave it on the counter for an hour before cooking.
- Don't crowd the pan. Whether you're using an oven tray or an air fryer basket, make sure the croutons are in a single layer with a bit of space between them. Crowded croutons steam each other and go soft instead of crisping up.
- Use your hands to coat them. I know it's messier, but tossing the croutons with your hands really does get an even coating of oil and seasoning on every surface. Definitely worth it.
- The air fryer is genuinely faster. 5 minutes total vs. 10 minutes in the oven, and the crispiness is remarkably even. If you have an air fryer, use it for this recipe.
- Don't skip the flip. For the oven method, flipping halfway through is important for even browning. For the air fryer, a good toss at the halfway point does the same job.
- They crisp up more as they cool. Don't judge them straight out of the oven... let them sit for a minute or two before deciding they're done. They'll firm up nicely.
FAQs
Store them in an airtight container at room temperature and they'll keep for up to 5–7 days, though honestly they never last that long in my kitchen! Since my recipe uses parmesan, I'd aim to eat them within 3–4 days for the best flavour. Avoid the fridge because the humidity makes them go soft.
Yes, absolutely! Let them cool completely, then freeze in an airtight container or zip-lock bag. I've frozen mine for up to a month with great results. When you're ready to use them, spread on a baking tray and reheat in the oven or air fryer for a few minutes until crispy again. They come back to life brilliantly.
Ciabatta's open, airy crumb crisps up faster than denser breads, and the thick crust adds an extra layer of crunch that holds up even when floating in a hot soup. It also soaks up seasoning really well without going soggy. I've tried croutons with sourdough, baguette, and sandwich bread, and ciabatta wins every time.
Stale ciabatta is actually ideal! Slightly dry bread crisps up faster and more evenly than fresh, so if your ciabatta has been sitting on the counter for a day or two, this is the perfect recipe for it. Don't throw it out, make croutons!
Salads and soups are the classics — I especially love them on a Caesar salad or floating on top of a creamy tomato soup. They're also amazing scattered over a panzanella, or crushed into coarse breadcrumbs and used as a pasta topping. And my boyfriend Henry's method of eating them straight from the tray is also a valid option.
Yes! Just swap in a gluten-free ciabatta. There are some really good gluten-free ciabatta options in most large supermarkets now, and the method stays exactly the same.
More Recipes You Might Enjoy!
If you tried this Ciabatta Croutons recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
Easy Homemade Ciabatta Croutons (Oven or Air Fryer)
Ingredients
- 120 g ciabatta roll or bread
- 5 tablespoon olive oil
- 1 tablespoon grated parmesan or pecorino
- 1 tablespoon dried oregano
- ½ teaspoon paprika smoked or sweet
- ¼ teaspoon sea salt 5-8 grinds of salt
- ⅛ teaspoon ground black pepper 10-15 grinds of black pepper
Instructions
- Preheat the oven to 190c fan / 410F or prepare your air fryer at 190c / 375F. Slice your ciabatta bread into small pieces around 1 inch by 1 inch. I like to have some that are a bit bigger and some that are a bit smaller, to provide a bit of diversity in the texture and crunch! But you do you!
- Place the sliced ciabatta into a medium-sized bowl and drizzle over the olive oil. Toss the bread cubes and then sprinkle over the grated parmesan, dried oregano, paprika, salt and pepper. Toss thoroughly with your hands or a spoon so that all of the croutons are covered.
- Oven: Transfer the bread pieces to a metal tray and place in the oven for 8-12 minutes. Flipping halfway. Cook until golden and crispy. Air Fryer: Transfer the bread pieces to your air fryer compartment and cook for 3 minutes, then toss and cook for a further 2 minutes until golden and crispy. Every air fryer is different, this is what worked with my air fryer. So just keep an eye on the croutons so they don't burn!
- Remove the croutons from the oven/air fryer once they're golden and crunchy on the outside.
- Serve warm with a salad or on top of a soup! Enjoy!
StaceOklah1217
These turned out so well, thank you!