I hate throwing out food and I always end up trashing moldy bread. (I challenge any household out there with 1 or 2 people to finish a loaf of sandwich bread on a regular basis before it goes bad.) And what's better is how easy these are to do!
The joke is on me however as a monkey could make these. It is so simple.
Rating: 4 forks out of 5
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3-4 slices of whole wheat bread
1 teaspoon dried oregano
4 teaspoons paprika
1/4 teaspoon garlic powder
2-3 pinches of salt
2-3 pinches of black pepper.
Directions the way I do it
Pre-heat your oven to 350°
Place your bread in a food processor and, well, process until fine crumbs are achieved. Lay these out on a foil lined cookie sheet and cook on the top rack of your oven for about 10 minutes. (You can tell when they look just crunchy to be done-and not burnt.) Allow to cool and toss crumbs in a bowl with the other dry ingredients.
Yep, it's that easy.
You can store extra in an air-tight container for a 2-3 weeks.
This recipe is available in the CrOOK BOOK