Light-and-Crisp Whole-Wheat Bread Crumbs

Homemade bread crumbs are one of those "chefÂ’s secrets"—an important but often overlooked detail that can make a dish. These easy-to-make crumbs are flaky, mild, and versatile—they donÂ’t have that heavy whole-wheat taste and dense texture that most store-bought brands have. Since bread crumbs are a comfort-food cornerstone used in everything from cutlet coatings to casserole toppings, itÂ’s key to have the best.

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Served Person: Makes 1 1/3 cups bread crumbs or 4 servings

Bread Food Processor Bake Healthy Breadcrumbs

4 slices whole-wheat sandwich bread (about 1 ounce each)

Preparation Preheat the oven to 350Â°F. Place the bread in a food processor and process until fine crumbs form, 25 to 30 seconds. Place the crumbs on a baking sheet, spreading them evenly. Bake until golden brown, about 12 minutes. Store the bread crumbs in an airtight container for up to 2 weeks. BEFORE* 100 cal., Sat. Fat 0.5g; Chol. 0mg; Fiber 1g, Sodium 220mg *compared to regular (not whole-grain) store-bought bread crumbs AFTER 70 cal., Sat. Fat 0g; Chol. 0mg; Fiber 2g, Sodium 130mg Nutritional analysis provided by Comfort Food Fix Reprinted with permission from Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger. Copyright Â© 2011 by Ellie Krieger; photography copyright Â© 2011 by Quentin Bacon. Published by Houghton Mifflin Harcourt.

Light-and-Crisp Whole-Wheat Bread Crumbs

Ingredients

Nutrition facts