“Cheesy” Croutons

These crunchy and addicting croutons have a secret: their cheesy taste comes from nutritional yeast, a plant-based substitute for Parmesan, which boosts savory umami flavor. The garlicky oil takes them up a notch, too. They’re the perfect way to use up any leftover bread—ciabatta, sourdough, or a country loaf would all work well. Keep a batch on hand at all times to add to salads, casserole tops, or soups. These croutons store well at room temperature for up to a week. Just reheat in the oven if they start to soften too much. Psst: If you actually prefer softer croutons, only bake them for 15 to 17 minutes.