PRO TIP: Plan ahead by slicing the baguettes and letting them dry overnight so the croutons get nice and crisp. If you have a leftover baguette, slice it BEFORE it becomes rock-hard and un-sliceable.
Use a serrated knife to cut the fresh baguette. Cut into long diagonal thin slices about ¼" thick. Set on a parchment lined baking sheet.And dry overnight to get them crisp.
The next day or once the baguette slices are dry, melt butter. In a large ziplock plastic bag, combine the baguette slices, melted butter, grated parmesan cheese, garlic powder, and pepper. Set shaved parmesan aside for later.
Preheat oven to 375.
Shake the bag to coat the baguette slices.
Line a large sheet pan with parchment paper, spread the slices out in a single layer, giving them space in between.
Bake 10 minutes until slightly golden brown and crisp.
Flip the croutons over and sprinkle shaved parmesan on top of each one.
Bake 5-10 more minutes until parmesan cheese melts and edges turn golden brown.
Remove the croutons from the hot oven, cool on the counter. Freeze them in an airtight container or airtight freezer bag. They are good for up to 3 months in the freezer.
Serve with soup, salad, as a snack, or on a cheese board.