⏳ Yield & Time

Yield: 4 servings servings

Preparation Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

🍽 Ingredients

• 4 cups Day-old bread (crusts removed or left on, your choice!)
• 2 tablespoons Olive oil
• 1 tablespoon Sweet paprika
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon Salt

📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for perfectly crispy breadcrumbs! Make sure your oven rack is in the middle position.
2. Tear up your day-old bread into roughly 1-inch pieces. If you used a loaf, remove the crusts for a softer breadcrumb (or keep them on for extra crunch!). Aim for about 4 cups of torn bread – more or less is totally fine!
3. In a large mixing bowl, toss the bread pieces with 2 tablespoons of olive oil. Use your hands to make sure all the bread pieces get some oil –this helps them crisp up beautifully.
4. Sprinkle 1 tablespoon of sweet paprika over the oiled bread, along with 1/2 teaspoon of garlic powder and 1/4 teaspoon of salt. I find that a little sea salt flakes add a nice textural pop at the end too, but that’s totally optional!
5. Use a clean whisk (or your hands!) to toss everything together until the bread pieces are evenly coated. Make sure there are no dry spots; otherwise, some breadcrumbs may be hard instead of crunchy.
6. Spread the bread pieces in a single layer on a baking sheet. Don’t overcrowd the pan, otherwise, the breadcrumbs will steam instead of crisp up nicely. If needed, you can use two baking sheets to create even layers.
7. Bake for 15-20 minutes. Keep a close eye on them; they may need a little less or a little more time, depending on your oven. If using a convection oven, you might need to reduce the temperature to 325°F and bake for 12-15 mins.
8. Once they’re golden brown and crispy to the touch, take them out of the oven. Let them cool completely on a wire rack. Resist the urge to eat them warm! I know it's hard, but they’ll get softer if you don’t wait.
9. Once they are completely cool, use your hands (or a food processor if you prefer a finer crumb) to lightly crush them. If you decide to use a food processor, watch out – they turn to dust in seconds. Remember that you want a slightly coarse crumb, so go easy. Also, you might want to wear an apron, otherwise, you might end up looking like a baker!
10. Store your breadcrumbs in an airtight container. They'll keep their delicious flavor and crunchy texture for several weeks. Enjoy!
11. These breadcrumbs are so versatile; you can use them to top baked pasta dishes, roasted vegetables, or even use them as a crunchy coating for chicken or fish. They can also be the star of a tasty crunchy salad topping. Yum!

📝 Notes

• For a more intense paprika flavor, use smoked paprika.
• Feel free to add other spices like onion powder, cayenne pepper, or oregano to customize the flavor profile.
• If your breadcrumbs seem a bit dry after baking, you can lightly mist them with cooking spray before crushing them to help keep them from being dusty.
• Leftover breadcrumbs can be stored in an airtight container for several weeks, ensuring its flavor and crunch lasts!