Small Batch Homemade Breadcrumbs
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Crunchy breadcrumbs toasted in the oven with olive oil and herbs. Use up stale bread and keep them for coatings and toppings.
Ingredients
- 2 cups cubed or torn bread
- 3 Tbsp olive oil
- ⅛ tsp kosher salt
- ⅛ tsp dried herbs (e.g., basil, rosemary or herbes de Provence)
Equipment
- baking sheet
- zip-top bags
Directions
- Heat the oven to 400°F.
- Toss the bread with the olive oil, salt, and dried herbs until coated.
- Spread the bread in an even layer on a baking tray and bake for 8 to 10 minutes, until very crisp.
- Let it cool completely.
- Crush it into fine crumbs with a rolling pin in a zip-top bag, or pulse it in a food processor.
Nutrition
Serving: 131g | Calories: 603kcal | Carbohydrates: 47g | Protein: 9.7g | Fat: 43g | Saturated Fat: 6.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 837mg | Potassium: 107mg | Fiber: 2.1g | Sugar: 4.2g | Vitamin A: 6.3IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 batch); cubed or torn bread (the first choice counted), ⅛ tsp dried herbs (e.g. (the first choice counted). Brands and portions vary, so use it only as an approximation.