How to make croutons crunchier throughout without burning? I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer.

My first batch was the best tasting, however they were a little chewy inside, which is great if that's what you're going for, but I want them to be consistently crunchy throughout.

I wondered after first batch if I used more olive oil if it would soak in more and cause the inside to cook more like the outside. I tried but I also was experimenting with temp and time (I'm using a convection oven for the first time) so it was hard to tell if it worked because on the one hand I did get the desired texture that I wanted but on the other hand I over cooked them just a little. If you like a tinge of that burnt flavor then they are perfect but I don't.

I'd love to not have to expirement for too much longer before finding my answer so hope you guys can help! What's the best way to get a consistent crunch throughout without burning your croutons?

Oh, also I'm just using regular sliced bread. I think just using some other kinds of bread would solve the problem, but I want to be able to do it with this kind of bread so I can salvage stale bread in the future.
It's easy to make croutons crunchy: Just dry the bread pieces in a dehydrator or low-temperature oven (around 125&deg;C) for a couple of hours. This should be done before adding oil or seasonings, since the process would cook off a lot of their flavor. Afterwards, drizzle on the olive oil and seasonings, and bake or fry as desired. (Be careful with the oil: the dried bread cubes will absorb it much more quickly than fresh or stale bread cubes would.)