Super Simple Toasted Breadcrumbs

These toasted breadcrumbs are the perfect salty, crunchy addition to any dish that’s needing some crunch! Make a batch to keep on hand and pull out whenever you need some texture!

Uses for Toasted Breadcrumbs

In salads: I mostly use toasted breadcrumbs in place of croutons in a salad. Just before serving, I’ll dress the salad and then add breadcrumbs for a crunchy texture. Sometimes, I even serve a separate bowl on the side for people to add more ontop of their salad for extra crunch. I’ve served this so many times, and my guests and I agree: Breadcrumbs are far superior to croutons in a salad! The breadcrumbs are smaller and coat the lettuce leaves meaning that every bite is crunchy!

On pasta: Sometimes a luscious creamy pasta can benefit from a little crunch! I like to make a little crispy breadcrumb mixture to top creamy pasta. Sometimes I’ll make a mixture of crispy breadcrumbs, toasted seeds (usually scooped from a butternut or delicata squash), fried herbs (rosemary or sage), and a pinch of flakey salt. The result is incredible! The mixture is salty, crunchy, and the perfect addition to creamy pasta.

Where to source breadcrumbs

My favorite way to make breadcrumbs is to take a loaf of homemade artisan bread, tear it into chunks, and then blend it in the blender. I find that this creates a nice texture where some pieces are smaller, but there are still some larger chunks left. We’re not going for breadcrumbs the texture of sand here… the hope is for something a little more coarse and textured.

If you’re a homemade baker and have bread fails- this is a great way to avoid throwing away your loaf! When I have a loaf that doesn’t turn out, or has been sitting on my counter for a few days, I’ll blend it up and freeze the breadcrumbs in a plastic bag for use at a later date

If you don’t make bread, you can purchase any loaf of bread from the store and blend it into breadcrumbs using a blender or food processor.

Super Simple Toasted Breadcrumbs, Step by Step

Start by putting a medium stainless steel skillet over medium heat. Add 1/4 cup olive oil into the pan and let it warm in the pan.

Once the oil is warmed through, add your breadcrumbs and salt into the pan. Stir well to coat the mixture in oil. Toast the breadcrumbs gently over the medium heat, stirring every few minutes until golden brown and crispy.

Remove the pan from the heat, and transfer the toasted breadcrumbs into a bowl, or storage container.

These breadcrumbs can be stored at room temperature for several days. After that, refrigerate them in an airtight container.