Recipe adapted from Dennis Lee, Namu Gaji, San Francisco
Yield: 2 to 3 cups croutons
1 small loaf country bread
2 tablespoons extra-virgin olive oil
1. Adjust the oven racks to the upper-middle and lower-middle positions and preheat the oven to 300°. Set the bread on a cutting board and use a bread knife to slice into paper-thin pieces; it’s okay if the slices are irregularly sized.
2. Divide the bread slices between 2 rimmed baking sheets and use a pastry brush to coat both sides with olive oil. Bake until lightly browned around the edges and crisp throughout, about 20 minutes, rotating the pans from the lower rack to the upper rack and vice-versa midway through cooking. Remove from the oven and set aside to cool completely. Store in an airtight container for up to 2 days.
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