Mix all the herbs. Add olive oil. Toss cubed bread in the mixture. Bake at 325° for 20 minutes.
If you aren't using all the croutons right away, bake them for a few minutes to crisp them up again, if needed. If you store them in an air tight container, they should stay crispy.You can also mix just the herbs, and add the olive oil and bread when you're ready to eat them. Making them in small batches will ensure they are always crispy.