Achieving a uniformly crisp texture, similar to commercially produced croutons, using an air fryer involves dehydrating bread cubes at a moderate temperature with sufficient airflow. The process leverages the rapid air circulation within the air fryer to remove moisture evenly, resulting in a brittle, golden-brown exterior. For example, day-old baguette, cut into half-inch cubes, lightly coated with olive oil and seasonings, and then air-fried provides a practical demonstration of this technique.
The value of this method lies in its efficiency, relative healthiness (compared to deep frying), and control over ingredients. It enables the user to customize seasonings and oil content to meet specific dietary needs or flavor preferences. Historically, utilizing dry heat to extend the shelf life and palatability of bread dates back centuries. Air frying offers a modern, energy-efficient adaptation of this age-old practice.