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Homemade crumbs
Emily

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course: Bread
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 300°F.
  2. 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.
  3. 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.
  4. Cool and blend. Let the toasted bread cool completely before blending. Pulse in a food processor or blender until you reach your desired texture.
  5. 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!