Homemade breadcrumbs. SO much better than the dusty store bought breadcrumbs I’ve used my whole life. My recent kale salad obsession prompted me to make these, so easy and so amazing. A good way to use old bread or dinner rolls. I would add these to salads, pasta, or use them to bread chicken, eggplant, fish, etc. Store them in a mason jar and they will keep for a month or so.


-4 slices white or whole wheat sandwich bread or 3-4 dinner rolls (any day old bread you have in the house will work)

Tear bread slices into small pieces. Process in a food processor until coarse crumbs form.

To make toasted breadcrumbs, spread the fresh crumbs in an even layer on a large rimmed baking sheet. Bake in a 350° oven, stirring occasionally, until browned and dry, then transfer hot breadcrumbs to a large bowl.

 Stored in an airtight container, they’ll keep for 1 month.
Customize with: lemon zest, chopped fresh herbs, crushed red pepper flakes, dried herbs, grated Parmesan, powdered or minced garlic.

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