Preheat your oven to 350 degrees Fahrenheit (or 180 degrees Celsius). Line a baking tray with parchment paper, or if you can use silicone baking mats. I like them because they are more cost effective and they are reusable!

Also, make sure you have your water in a spray bottle (if using water instead of oil).

I also recommend having your spices measured out and mixed in a little bowl. It helps evenly apply the seasoning on the croutons, plus we don't want to be fumbling with spices and measuring spoons when the bread is wet (especially when using the water method.

I find it easier to use a serrated knife for this task so I don’t squish the bread. You can also just tear it into pieces. Leave the crusts on or remove them according to your preference. Add the squares of bread to a large bowl.

Using your oil or spray bottle, finely mist the bread a few times, and quickly sprinkle the spices and herbs on top. Use a silicone spatula to gently stir the bread. You can then repeat this process if you wish to cover the unseasoned side of the bread, but I find there’s enough flavor just doing one side, plus I’m usually kind of lazy to be honest.

Bake the croutons at 350 degrees Fahrenheit (or 177 degrees Celsius) for approximately 10 minutes. Check on them halfway through, as everyone’s ovens differ.

Arrange your croutons in a single layer in your air fryer basket and cook for about 4-6 minutes at 350 degrees degrees Fahrenheit (or 177 degrees Celsius) or until they are browned to your liking.

You may choose how crunchy you want your croutons. Barely browned will be a little softer, while more browned will be crunchier.

Leftover vegan croutons in an airtight container on the counter for up to 5 days. Mine never last that long though; everyone in my house snacks on them.