Move Over Croutons
Homemade croutons are sometimes the best part of a salad. So much so that I end up eating half the tray as they cool before I use them in a salad, tell me I’m not the only one? I generally don’t keep much bread in our pantry and freezer as of late yet still craved a toasted crunch to my salad and roasted veggies.
My only complaint with croutons is that I want one for every bit of salad which would mean all my salads would essentially be a Panzanella’s (aka: bread salad- keep an eye out, in Spring I’ll be posting my fav’s) .
Toasted Breadcrumbs has entered the Chat
The inspo came from a simple well flavored overpriced kale Caesar salad at an upscale restaurant I use to take former clients to. The breadcrumbs held their own layer of flavor as well as substance as they didn’t turn to mush from the creamy dressing. The extra bonus was there was even distribution of crunch in each bite. It checked all the boxes, now the fun part of going back to my kitchen to play!
From then I’ve created a variety of different versions of items I already had such as panko, gluten free breadcrumbs, store bought pre-seasoned and homemade breadcrumbs. For me time and flavor was the right balance which is why I specifically call out store bought breadcrumbs. There are times adding parmesan is just the right touch and other times I prefer the simplicity of a good quality sea salt like Celtic. Either way, it is a pantry staple that I’m sure you will enjoy!
No Crumbs Left
- Total Time: 15 minutes
- Diet: Gluten Free
Description
If you love homemade croutons then you will love seasoned toasted crunchy breadcrumbs. Buttery, slightly salty and toasted is a great combination for a salad accent. Sprinkle a touch or a bunch on your next salad or roasted veggies to elevate your next bites. Easy recipe for meal prep and can store for up to a week yet I’m sure you’ll use it all up before then.
Ingredients
- 1–1/2 cups store bought breadcrumbs (Aleia’s Gluten Free Breadcrumbs shown in my IG reel)
- 2 tbsp unsalted butter
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried parsley
- heavy pinch of sea salt (Celtic Sea Salt used in my IG Reel)
- heavy pinch of freshly ground pepper
- *optional: 1/3 cup of finely grated parmesan (omit sea salt if using parm)1-1/2 cups of dry breadcrumbs (store bought, regular or gluten free, Aleia’s is shown in video)
Instructions
- Heat skillet to medium low, slowly melt butter, swirl to coat the pan. Add bread crumbs, stir to coat.
- Turn heat to low add in garlic powder, onion powder and allow crumbs to sit for about 30 sec before stirring. Repeat this cycle for even toasting.
- Once crumbs are a golden brown add in the parsley, ground pepper and sea salt or ground parmesan (select one of the two or modify to your taste as parmesan is very salty). Stir to combine.
- Turn off heat and pull pan off burner, stir a few more times and allow to cool.
- Use immediately or store in a glass air tight container. If not using ground parmesan you can store in cool dry pantry and if using parm then store in fridge . Both can be stored for up to a week.
Notes
- if using pre-seasoned store bought breadcrumbs eliminate onion powder, garlic powder and dried parsley from the recipe
- can swap butter for non-butter substitute that you know melts well
- use ingredients that are organic, grass-fed, non-gmo when possible
- Prep Time: 5
- Cook Time: 10