Croutons without oil? Heck yes, totally doable and yum-tastic.
Take 5 or 6 pieces of sprouted grain bread and cut them into good hearty chunks, a little bigger than bite-sized.
Heat a skillet over medium heat and place the bread chunks in the skillet.
Cook for 5 minutes, flipping them occasionally so they get toasty on all sides.
Add some dried and fresh herbs an spices and a little sea salt and continue cooking. You can add whatever herbs and spices you like, but a pretty solid combo is onion and garlic powder, paprika, a little chili powder and some fresh dill.
Cook for an additional 10 minutes, stirring frequently so nothing burns. When the croutons are toasted and crisp on the outside and slightly soft on the inside, that’s when you know you hit perfection. Turn off the heat and allow them to cool.
A good trick is to save the end pieces of your bread in the freezer and when you’re ready to make croutons, bust them out and use those.