Okay, not a revolutionary idea I’ll admit but these are delicious and you need to know about them. Panko* lasts forever in the pantry so you’re more likely to have that on hand than a loaf of bread to make croutons and once these are made you can keep them for weeks. They work better than your more classic Italian-ish varieties for things like salad toppings because they have an airier, fluffier crunch. I like to add smoked paprika to these because I think it adds a nice deep flavor that compliments the toasted crumbs.
I often use butter or olive oil for these guys, but coconut oil or ghee would not be a bad idea either so go with what makes you happiest. It’s what the breadcrumbs would have wanted.
Add these to your salads (like this Brussels Sprout Caesar), sprinkle them over your deviled eggs and wherever else you want a little crunch and smokiness. The only caveat is they don’t hold their crunch too terribly long once they come in contact with moisture – so if you’re packing a lunch for later or prepping ahead for dinner make sure to leave these off until right before eating time.
*Panko are Japanese breadcrumbs that you can find in your grocery store either with the other breadcrumbs or by the Asian products. They can also be found in Asian markets and obviously online
| Prep Time | 2 minutes |
| Cook Time | 10-15 minutes |
| Servings |
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- 1 cup panko bread crumbs
- 2 T butter or olive oil
- 1 ts Spanish smoked paprika
- 1/2 ts kosher salt
Ingredients
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- In a small saute pan over medium-low heat, warm the butter/olive oil. Add panko and stir to evenly coat. Continue cooking, stirring occasionally so all the breadcrumbs toast evenly, until everything is a deep golden brown (10ish minutes). Remove from heat.
- While the breadcrumbs are still warm, add smoked paprika and salt and stir to evenly combine.
Breadcrumbs will last in an airtight container at room temperature for 1-2 weeks (or longer, honestly).