Easy homemade breadcrumbs. Perfect for making if you are trying to use up leftover/old bread.
2 large fist-sized chunks of whole grain/sourdough bread (ends work great for this), about 3 cups
2 tablespoons olive oil
1/4 teaspoon sea salt
Heat your oven to 325˚F. Take the chunks of bread and grate them using a cheese grater. Alternatively, place smaller pieces in a food processor and pulse until the bread is in small pieces.
Place the breadcrumbs on a sheet tray and toss with the olive oil and salt.
Bake the breadcrumbs until browning and any larger pieces are crisp, 8 or so minutes. Take will all depend on how large your breadcrumb pieces are- starting checking around 5 minutes. Shake the tray occasionally during the baking process.
Let the breadcrumbs cool and store in an airtight jar at room temperature for up to two weeks (just make sure the breadcrumbs are completely dried).
Tips + Tricks: You can make breadcrumbs without the oil, I just prefer the flavor and texture of the breadcrumbs toasted with oil and salt.
- Serving Size: 2 tablespoons
- Calories: 59
- Sugar: .6
- Sodium: 127
- Fat: 3.8
- Saturated Fat: .6
- Carbohydrates: 5.2
- Fiber: .4
- Protein: 1.1
- Cholesterol: 0
Keywords: homemade breadcrumbs, leftover bread uses