Seasoned Breadcrumbs
This homemade Toasted Seasoned Breadcrumbs recipe is simple, toasty, and packed with garlicky, herby goodness. It’s a staple in my kitchen, and I think it’ll become one in yours too. Breadcrumbs might not be the star of the dish, but they’re the secret weapon that takes it to the next level—adding crunch, flavor, and that perfect finish.
Whether you’re topping a baked pasta, crisping up a casserole, or breading chicken or veggies, this recipe gives you full control over flavor and texture. Plus, it’s a great way to use up stale bread.
Ingredients for Seasoned Breadcrumbs
- Bread or Baguette (white, whole wheat, sourdough- whatever you’ve got works)
- Olive oil
- Garlic Powder
- Onion Powder
- Dried Parsley
How to make them yourself!
- Preheat the oven to 300°F.
- Prep your bread. Tear or cut the loaf into small cubes. Slightly stale bread works best – it’s easier to toast. Spread the chucks out on a baking sheet in a single layer.
- Season and toast. Drizzle olive oil over the bread chunks – just enough to coat lightly. Sprinkle on the garlic powder, onion powder, and parsley. Use your hands or a spatula to toss everything right on the pan until evenly coated. Place the pan in the oven and toast for 15-20 minutes, flipping halfway through. Keep a close eye during the last few minutes to prevent burning. The bread should be golden brown and crisp.
- Cool and blend. Let the toasted bread cool completely before blending. This helps avoid steam and keeps the crumbs dry. Pulse in a food processor or blender until you reach your desired texture – fine, chunky, or somewhere in between.
- Store for later. Transfer to an airtight container and store in the fridge for up to one week or in the freezer for up to three months.
Recipe Notes and Variations
- This recipe leaves out salt and pepper so the breadcrumbs don’t overpower the seasoning in your finished dish.
- Add in 1-2 tablespoons of grated Parmesan for a cheesy, savory upgrade.
- Mix in Italian seasoning or crushed red pepper flakes for an extra kick.
- Use flavored oils for more depth.
- Dry different bread types for different flavors!
Another Recipe You Will Love
Seasoned Breadcrumbs
Breadcrumbs might not be the star of the dish, but they’re the secret weapon that takes it to the next level—adding crunch, flavor, and that perfect finish. This homemade Toasted Seasoned Breadcrumbs recipe is simple, toasty, and packed with garlicky, herby goodness.
Ingredients
- I loaf of bread or baguette (white, whole wheat, or sourdough - whatever you've got works)
- 1/4 to 1/2 cup olive oil
- 1-2 teaspoons garlic powder
- 1-2 teaspoons onion powder
- 1-2 tablespoons dried parsley
Instructions
- Preheat the oven to 300°F.
- Tear or cut the loaf into small cubes. Slightly stale bread works best - it's easier to toast and blend. Spread the chunks out on a baking sheet in a single layer.
- Season and toast. Drizzle olive oil over the bread chunks - just enough to coat lightly. Sprinkle on the garlic powder, onion powder, and parsley. Use your hands or a spatula to toss everything right on the pan until evenly coated. Place the pan in the oven and toast for 15-20 minutes, flipping halfway through. Keep a close eye during the last few minutes to prevent burning. The bread should be golden brown and crisp.
- Cool and blend. Let the toasted bread cool completely before blending. Pulse in a food processor or blender until you reach your desired texture.
- Store for later in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 weeks.
Notes
- This recipe leaves out salt and pepper so the breadcrumbs don't overpower the seasoning in your finished dish.
- Add in 1-2 tablespoons of grated Parmesan for a cheesy, savory upgrade.
- Mix in Italian seasoning or crushed red pepper flakes for an extra kick.
- Use flavored oils for more depth.
- Dry different bread types for different flavors!
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