Cricket Croutons

Cricket Croutons

Sarah MickeyAll Recipes, Insect Recipes Leave a Comment

Cricket Croutons

Makes 4 Servings

Croutons make a simple salad more satisfying, and the addition of protein in the form of crickets adds a nutty crunch and helps this feel like a meal. These are quick to whip up at home, and taste much better than store-bought ones.

A day-old baguette would work the best here, but we used plain old white bread and they were still great.

Cricket Croutons
  • 2 cups Cubed Bread
  • 1/4 cup Crickets
  • 3 tbsp butter
  • 1 tsp garlic, minced
  • A pinch of salt



Preheat your oven to 350° F.


Cube up your bread and place it into a bowl large enough to give it a good toss. Add the crickets and set aside.


Start melting the butter over medium heat in a small saucepan, adding the minced garlic about a minute in. Saute until the garlic is translucent, but not yet browned.


Pour the butter & garlic mixture over the cubed bread and crickets. Coat them evenly by tossing the whole mix around with a spatula or spoon. Season with a pinch of salt, and turn it all out onto a baking sheet.


Bake the coutons for 10 minutes before checking them. Give the baking sheet a shake to shift the crickets, and flip any croutons that are browned.


Continue to bake, checking every 4-5 minutes, and pull them out when they’ve evenly browned. Serve scattered on top of any salad.

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