Crispy Nakano Croutons

A splash of tangy NAKANO roasted garlic seasoned rice vinegar adds flavor to these easy croutons without adding a smidgen of butter or oil. Use them in leafy green salads or to top a bowl of soup. On their own, our croutons make tasty bite-size snacks too!


1 (6 oz.) deli roll or sandwich roll (or 1/3 of an Italian loaf)
1/4 cup NAKANO Seasoned Rice Vinegar Roasted Garlic
Onion powder or garlic powder
Crushed dried rosemary, dill or basil, or chili powder


Preheat oven to 350°F (see note below). Slice the roll into 1/2-inch thick slices.

Pour seasoned rice vinegar into a small bowl (see note). Generously brush both sides of bread with vinegar. Sprinkle lightly on both sides with onion powder and one herb; or use chili powder. Cut each slice of bread into 1/2-inch wide strips, then into cubes. 

Spread cubes out on a baking pan. Bake 7-8 minutes or until light golden brown. Remove from oven and stir. Cool in pan about 10 minutes. Croutons will stay crunchy for a week or more stored at room temperature in a sealed plastic bag or plastic container.

One 6 oz deli roll makes about 3 cups croutons.

It’s easy to make a small amount of croutons in the toaster oven. Preheat toaster oven to 350°F and prepare 1/3 the roll as directed above. Spread cubes out on the toaster tray. Cook 7-8 minutes or until light golden brown. Stir; let cool in tray 10 minutes.

The amount of NAKANO seasoned rice vinegar needed depends how many croutons are made.

Italian bread, a baguette, or pre-sliced bread (white, whole-grain or sour dough) all make terrific croutons. Day-old bread is best.


Per serving (1 cup croutons): 210 calories, 4g protein, 32g carb, 0g fat, 0mg chol, 610mg sodium, 1g fiber 

Crispy Nakano Croutons
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