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
Scale
- 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