I think the crouton is largely overlooked as a completely valid snack cracker.
Like, size-wise most of your snack food items are on the right track. Goldfish crackers? Inspired. Triscuits? Gourmet.
And most crackers fall under those two schools of thought: the cheesy-salty, or the bland-wheaty. Fine.
My problem is that there’s a pretty huge dichotomy there and a remarkably wide rift valley between “cheesy-salty” and “bland-wheaty” that no one really seems to be thinking about or accounting for.
My snack needs, five times out of ten, fall within that rift valley. And you know what I’ve discovered fills it?
The seasoned crouton.
Granted, they’re not designed as a snack food, which means that it’s fiscally (and probably nutritionally) irresponsible to buy them to eat by the handful — but if you’re ever in a bind sometime, wanting something more adult than cheezits but more nuanced and flavourful than shredded wheat, grab some croutons and give it a spin.
They’re marketing these things all wrong.
Salads shmalads.
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