The Best Ever Croutons

Kim Biegacki


These croutons are crunchy on the outside and chewy on the inside and the best I've ever had. One of the restaurants (Ruby Tuesday's) we go to told me that their croutons were deep fried, so I just had to try my hand at it. Well, it worked and now when I want to indulge just a little I whip up a batch to eat on a salad, my favorite soup or just munch on them with some homemade ranch dressing. Either way, I have satisfied my own craving for something so wonderful I am content for awhile. haha
Delicious crunchy/chewy bites that you can add for a finishing touch to a special meal.


★★★★★ 3 votes

4 -6
Deep Fry


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    loaf of pumpernickel bread
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    or loaf of honey wheat bread
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    garlic salt
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    or beau monde seasoning for a unique taste

How to Make The Best Ever Croutons


  1. Cut up your pumperkickel bread in 1 inch squares or a little larger if you want. I only deep fried them for 10 seconds or less. You want them to be crunchy on the outside but chewy on the inside.
  2. Drain them on a paper towel and sprinkle your garlic salt or beau monde seasonings for a different taste.
  3. Now you can enjoy them on a salad or just with some homemade ranch dressing.
  4. Here are the croutons from Ruby Tuesday's on a beautiful salad.

Printable Recipe Card

About The Best Ever Croutons

Course/Dish: Crackers Other Snacks
Main Ingredient: Flour
Regional Style: American

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