Croutons

Freeze in sealed bags or containers for longer storage

Store in an airtight container to keep crispy

Make homemade croutons by cutting stale bread into cubes, tossing with oil and seasonings, then toasting at 375°F until golden (10–15 minutes)

Stale bread works best—it absorbs seasoning better and crisps up more easily than fresh bread

Toss warm croutons in melted butter and fresh herbs (parsley, thyme, oregano) for extra flavor

Store-bought croutons vary widely in quality; check the ingredient list if you prefer minimal additives

Using fresh bread instead of stale—it can become chewy rather than crispy

Overcrowding the pan or baking sheet, which prevents even browning

Not tossing croutons halfway through cooking, leading to uneven toasting

Storing in a humid environment or unsealed container, causing them to go soft