Proutons (Potato Croutons)

These are perfect for salads, soup or snacking! If you’re wondering how long these will store, don’t bother. I guarantee you will eat them up before you even have a chance to put them in a container.

These cheesy tasting croutons are especially perfect for tomato soup. They stay crispy for longer than crackers but if you want to retain that crunch, just place a few in at a time rather than dumping them all into the soup.

Proutons (Potato Croutons) Recipe

  • Mashed potato brick make a day before
  • 1-2 tsp garlic powder, or more to taste
  • 1-2 tsp onion powder, or more to taste
  • 1-2 tbsp nutritional yeast, or more to taste
  • 0.5-1 tsp sea salt (I use Herbamare)
    Use any kind of potato except sweet potatoes: white, yellow, red or russet. Choose your cooking method:

    Pressure Cooker: I prefer to make mine in a pressure cooker. Peeled or not peele, your choice. Add 1 cup of water to bottom of pot, pressure cook on high for 11 minutes, quick release. Mash with a hand masher – do not add extra liquid when mashing, use only the liquid that remains after cooking. Do not use an electric mixer or immersion blender. Firmly press mixture into a shallow container, let cool to room temperature and store in the fridge overnight.

    Stovetop: Boiled potatoes will work too, just be sure to thoroughly drain. Mash with a hand masher – do not add extra liquid when mashing, use only the liquid that remains after cooking. Do not use an electric mixer or immersion blender. Firmly press mixture into a shallow container, let cool to room temperature and store in the fridge overnight.

    Mix together nutritional yeast, salt and spices in a bowl.

    Open potato brick container place upside down on a cutting board so that when you lift the container you are left with a beautiful brick of mashed potatoes.

    Slice into small cubes, about the size of croutons. See video for reference on how to do this quickly.

    Gently place a few croutons at a time into the bowl, using hands coat them in spices then place in air fryer. You can also bake these in the oven but at this time I don’t have oven temperatures and times just yet. I will be testing these in a dehydrator as well. Stay tuned!

  6. AIR FRY
    Set the temperature to 260°F for 30 minutes. When the 30 minutes is up, check for crispness, then add 10 minutes at a time until desired crispness. The dryer the better. Mine took around 55 minutes.

Serve over your favourite salad or soup! Enjoy! Please share your Proutons on Instagram and tag us @potato.wisdom

Want more delicious, oil free, gluten free, plant based potato recipes? Support a small business and this website by purchasing The Potato Reset Weight Loss & Recipe Guide. Available as an easy to navigate digital eBook with a clickable table of contents here or in print on Amazon worldwide.

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