Don't worry about making the crumbs uniform; there's more textural goodness to be had when the crumb size varies.
Ingredients
1 cup
Preparation
Tear about 1/4 of a good loaf of rustic white bread (fresh or day-old) until you've got 2 cups 1-inch crustless breadcrumbs. Pulse in a food processor until crumbs are coarse. Toast crumbs in about 3 tablespoons olive oil in a large skillet over medium-high heat, tossing frequently, until crunchy and golden brown, about 5 minutes. Season with kosher salt and let cool on a paper towel-lined plate. DO AHEAD: Breadcrumbs can be made 1 day ahead. Store airtight at room temperature.
Nutrition Per Serving
1 serving contains: Calories (kcal) 150 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 5 Sodium (mg) 360
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