This paleo croutons recipe provides that delightful salad crunch with no carbs. They are made of spicy, soaked pumpkin seeds, traditionally called pepitas.
In a large glass bowl, stir salt into the filtered water and add pumpkin seeds and cayenne. Leave uncovered on the kitchen counter for at least 7 hours or overnight.
Drain in a colander and spread wet seeds on cookie sheets. Dry in a warm oven (no more than 150F) for 12 hours or until completely dry. A food dehydrator works well too.
Pepitas keep well in an airtight container in the pantry - even in warm, humid climates like where I live in Florida.
Feel free to use sprouted pumpkin seeds as well for even more nutrition! This brand is excellent and what I use.