Toasted panko breadcrumbs are the secret weapon your salads and pastas have been missing! Their irresistible crunch and nutty flavors add another layer of flavor and texture.
Toasted panko breadcrumbs sound far too simple to make a difference to your cooking. But trust me, they're worth the extra 10 minutes of your time. All you need is a handful of panko, a little olive oil, a sprinkle of seasoning and a skillet.
Sprinkle them over pasta, toss them into salads, such as Arugula Salad with Toasted Breadcrumbs (so good!), or use them anywhere you want a little extra crunch and nutty flavor. Make a batch ahead of time and store it in the fridge to have on hand all week long.
My best recipe tips
- Watch the breadcrumbs carefully and stir every couple of minutes so they don't burn.
- Aim for a deep golden brown color (but not burnt!) for the best taste and texture. Depending on your stove, you may have to increase or decrease the cooking time.
- This recipe calls for a dash of salt and garlic powder, but feel free to add any seasonings you like. Or stir in finely grated Parmesan cheese at the end.
Where to buy panko
Panko breadcrumbs can be purchased in most grocery stores and online. The Kikkoman brand breadcrumbs seem to be most widely available and is what I typically use. They also come in whole wheat and gluten free varieties.
How to toast panko breadcrumbs
** The complete instructions are in the recipe card below. **
- Heat the oil: Heat a medium-sized skillet over medium heat and pour in the olive oil. Heat for 30 seconds or so.
- Add panko and season: Stir in the panko, coating with the oil, and add the seasoning.
- Toast the panko: Toast the panko, stirring every couple of minutes, until the breadcrumbs are deep golden brown. It takes about 10 minutes on my stovetop, but adjust accordingly for your stovetop.
- Use or store: Use right away or cool then store in an airtight container in the refrigerator.
Storage
Once the breadcrumbs are toasted, cool to room temperature then transfer to an airtight container. Store in the refrigerator for up to 5 days. Scoop out the amount you need for your salads or pastas, and pop the rest back into the fridge.
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Toasted Panko Breadcrumbs
Ingredients
- 2 teaspoons olive oil
- 1 cup panko breadcrumbs
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt or more to taste
Instructions
- Heat the olive oil in a medium or large skillet set over medium heat.
- Add the breadcrumbs, garlic powder and salt. Stir to lightly coat the breadcrumbs with the oil.
- Toast the breadcrumbs, stirring every couple of minutes so they don't burn, until the breadcrumbs are deep golden brown.
- Use right away or cool completely, transfer to an airtight container and store in the refrigerator.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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