It’s funny as someone the other day said to me “Hey, have you heard of those new type of breadcrumbs called Panko?” I grinned and giggled and said “Well, they aren’t new, they’ve been around for years but haven’t really didn’t become mainstream in American cuisine until early 2000’s.
And yeah, they are more expensive than ‘normal’ bread crumbs.” I love Panko breadcrumbs and use them more often any the ‘normal’ ones. They have a better texture in food and there is that amazing crunch factor. Unfortunately there is that cost. Now granted they aren’t grossly more expensive but still…anything we can do in today’s economy to find ways to save money is a blessing!
So why not make your own? I mean you can make your own croutons and even your own ‘normal’ breadcrumbs that are super fine. Just swap out your blade in your processor for your grater and you’re set.
Panko… the latest rage!
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- 6–8 slices of bread
- Seasonings (Italian, chili, etc)
- Preheat your oven to 300F.
- Attach the shredder attachment to your food processor.
- Cut the bread in thirds (strips) and simply feed the strips into the processor. The shredder will make the bread into small shreds/crumbs (not like the teeny breadcrumbs).
- Spread out evenly on a cookie sheet and bake for 6-8 minutes (shaking every 2 minutes to even out the baking) or until crispy, NOT BROWN. You want them crispy but not toasted.
- Store in sealed container once cooled.
Now you could even season these too – before you spread them out on the cookie sheet, add in some Italian seasoning and bake as normal.
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