These breadcrumbs may be the easiest thing you ever make in your kitchen.

By Ariel Klein
September 05, 2019
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When you think of breadcrumbs, you probably think of that big container in your pantry filled with a stale, sand-like substance. Well, now is the perfect time to toss those flavorless, artificial “breadcrumbs” in the trash because making your own is simple, and only takes a few minutes. Another reason to make homemade breadcrumbs? They taste significantly better than store-bought and it’s a resourceful way to use up leftover bread. They’re also perfect to use in recipes like classic meatballs, chicken parmesan, and crispy cauliflower steaks. The easiest and quickest way to make breadcrumbs is in a food processor, but they can also be made by hand. 

How to make breadcrumbs with a food processor

If using fresh bread, make sure to dry out a few slices by lining them up on a baking sheet and placing them into a 300 degree oven for 10 to 15 minutes. You can also use bread that’s a day or two old since it’s already dry.

Break up slices of bread so they fit into your food processor and pulse until you have crumbs that resemble grains of rice. Add your favorite dried herbs to give them a bit of extra flavor.

How to make breadcrumbs by hand

If making breadcrumbs by hand, place dry bread in a plastic bag and break them up with either a rolling pin or soup can.

How to store homemade breadcrumbs

Once breadcrumbs are at your desired consistency, store them in an air-tight container in the refrigerator for up to one month or in the freezer for up to three months.

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