Baked Parmesan Croutons


  • as needed GFS Vegetable Salad Oil
  • 1 ½ lb. Shredded Parmesan Cheese


Wash hands. Lightly oil a 2” full sized hotel pan. Spread shredded Parmesan cheese in pan in an even layer. Bake in a 350°F convection oven or 375°F conventional oven for 35 minutes, until cheese is evenly browned. Do not remove any milkfat that may be floating on the surface; it will be reabsorbed during cooling. Allow pan to sit at room temperature for 10 minutes. Invert pan over a large cutting board. Cheese should fall from pan in one large sheet. Dislodge any stuck portions with a small metal spatula. Using a chef’s knife, cut cheese into 3/8” croutons. Place in an airtight container, label, date, and store at room temperature until needed