Front view of panko breadcrumbs in a small brown bowl. Fresh Parsley in the background
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Homemade Panko Bread Crumbs

Stale Bread turned into Panko bread crumbs
Course Appetizer
Cuisine American
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 1 cup
Calories 11kcal
Author Healing Tomato

Ingredients

  • 1 roll Ciabatta Stale or about 2 days old
  • 1 tsp Crushed Red Pepper
  • 1 tsp Parsley Dried
  • 1 Tbsp Oregano Dried
  • 1 tsp Basil Dried
  • 1/2 tsp Salt Optional

Instructions

  • Place the ciabatta roll in a processor
  • Add dried parsley, oregano, basil and salt
  • Grind everything to Panko texture
  • Use it immediately or store in the refrigerator

Notes

If your bread is not stale or stale enough, preheat oven to 360°.  Place the bread in it and roast until its hard but not browned.  Remove and cool it before grinding.
If you have time to "stale" your bread, leave the bread outside for about 2 days.  Make sure its not moldy when you turn it into bread crumbs

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Sodium: 601mg | Potassium: 51mg | Fiber: 1g | Vitamin A: 340IU | Calcium: 40mg | Iron: 1.1mg