These Toasted Garlic Panko Breadcrumbs make the ultimate crunchy addition to any dish! Infused with the aromatic flavor of garlic and toasted to golden perfection, they’re simple yet bursting with flavor. Use them for topping casseroles, breading chicken, and more.
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Why you’ll love this recipe
- Garlic-forward: The garlic powder infuses each crumb with rich, ultra-savory notes.
- Versatile: These toasted garlic panko breadcrumbs are perfect for a range of dishes, from pasta to salad.
- Easy to make: With only three ingredients and ten minutes of cooking time, this recipe is simple and quick to whip together whenever you need it.
- Long shelf life: The breadcrumbs can be stored for months, so they’re always ready!
The crunchies
These toasted garlic panko breadcrumbs, aka “the crunchies,” are my favorite way to add a crispy touch to any dish, like my radicchio Caesar salad. With their savory, toasty flavor profile and light, airy texture, they will transform all your favorite pasta meals, proteins, casseroles, and more.
Once toasted with garlic powder and olive oil, the breadcrumbs take on a deep, complex taste and a beautiful golden color. Plus, the larger size of panko breadcrumbs results in a mouthwatering crunch you won’t be able to get enough of. Let these breadcrumbs be your secret weapon in the kitchen!
Ingredients & substitutions
- Olive oil: I prefer this heart-healthy oil to add a rich flavor and help crisp up the panko. You can substitute it with avocado or grapeseed oil or try butter for a different taste.
- Panko breadcrumbs: With their already light and crunchy texture, panko is perfect for toasting. If you don’t have access to store-bought panko, I suggest making your own with white bread. Regular breadcrumbs won’t work for this recipe as they’re too small.
- Garlic powder: Adds a punch of toasted garlic flavor. For a slightly sweeter note, swap garlic powder with onion powder, or try Italian seasoning for a herbaceous twist.
How to make toasted garlic panko breadcrumbs
- Combine the ingredients: Mix together the olive oil, panko, and garlic powder in a non-stick pan over medium-low heat.
- Toast to perfection: Cook the panko breadcrumbs while stirring constantly to ensure even toasting and prevent burning. Once the breadcrumbs are golden brown, transfer them to a bowl to cool completely.
- Store for later: You can use your toasted garlic panko breadcrumbs immediately or transfer them to an airtight container for storage.
Serving suggestions
Once cooked, serve your toasted garlic panko breadcrumbs with meals like these:
- Roasted vegetables: Spice up veggies like baked asparagus with Parmesan, roasted potato salad, or garlic French green beans with some crunch and savoriness.
- Pasta dishes: Sprinkle toasted garlic panko breadcrumbs on pasta dishes like chicken and sausage pasta, creamy orzo pasta, or cauliflower mac and cheese for a crunchy contrast to the creaminess.
- Salads: Use the breadcrumbs as a crunchy addition to hearty options like kale Caesar salad, shaved Brussels sprouts salad, or this raw Brussels sprouts salad with Parmesan.
- Proteins: Use them in place of regular panko in recipes like panko chicken or panko crusted salmon.
Frequently Asked Questions
I don’t recommend using fresh garlic since it can burn quickly. Garlic powder is preferred in this recipe. However, if you only have fresh garlic, simply smash the cloves and cook them with the breadcrumbs. Remove the cloves when the breadcrumbs are toasted.
If your breadcrumbs aren’t crispy, they may need a little more time to toast or should be cooked on a higher heat setting. Just make sure to continue stirring them frequently to prevent burning.
Yes, you can make toasted garlic panko breadcrumbs in the oven. Bake them on a parchment-lined sheet at 375F for about 20 minutes until golden. Keep a close eye on them to prevent burning.
Yes, you can. To make an oil-free version, simply cook the breadcrumbs in a dry skillet or oven, following the instructions listed, until golden. You’ll need to keep a closer eye on them to prevent burning.
Storage
Keeping your toasted garlic panko breadcrumbs fresh is essential! Just follow these tips:
- Fridge: Transfer the panko to a freezer-safe bag or container once cooled. They should last for up to 1-2 months this way.
- Freezer: For more extended storage periods, keep the breadcrumbs in a freezer-safe bag or container for up to 4 months.
Variations
- Herb-infused: Add dried herbs like oregano, basil, or thyme.
- Spicy: Mix in some cayenne pepper or red pepper flakes for some heat.
- Cheesy: Stir in some grated Parmesan cheese to add an umami note.
- Lemon: After toasted, add lemon zest for a citrusy punch.
- Smoky: Add a pinch of smoked paprika.
- Onion flavored: Add some onion powder for extra depth of flavor.
Top tips
- Use fresh Japanese panko: Ensure your panko is fresh for the ideal texture.
- Quality olive oil: Since this recipe has only three ingredients, I recommend using high-quality extra-virgin olive oil for the best flavor.
- Constant stirring: Don’t stop stirring! This prevents uneven toasting and burning.
- Medium-low heat: Keep the skillet over medium-low as this is the ideal temperature to toast the breadcrumbs without burning them.
- Watch closely: Toasting can happen quickly, so don’t stray too far from the skillet.
- Cool completely: Before storing, make sure the breadcrumbs cool completely to prevent them from turning soggy or mold forming.
Looking for more condiments & sides?
If you enjoyed this toasted garlic panko breadcrumbs recipe, try some more flavor-packed sides and condiments like these:
- Greek Pita
- Instant Pot Quinoa Recipe
- Vietnamese Quick Pickled Carrots and Daikon
- Homemade Pickled Cabbage With Beets
If you try this recipe for Toasted Garlic Panko Breadcrumbs, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Toasted Garlic Panko Breadcrumbs (The Crunchies)
Ingredients
- 2 tablespoons olive oil
- 8 ounces Japanese panko breadcrumbs
- 2 teaspoons garlic powder
Instructions
- Heat a non-stick pan to medium-low heat. Add the olive oil, panko crumbs and garlic powder, mix together. Cook until browned and toasted. Making sure to stir often to prevent burning.
- Remove from heat into a bowl and let cool. Store in an airtight container and add to any salad. This will last for a few month in the fridge.
Notes
- Fridge: Transfer the panko to a freezer-safe bag or container once cooled. They should last for up to 1-2 months this way.
- Freezer: For more extended storage periods, keep the breadcrumbs in a freezer-safe bag or container for up to 4 months.
- Herb-infused: Add dried herbs like oregano, basil, or thyme.
- Spicy: Mix in some cayenne pepper or red pepper flakes for some heat.
- Cheesy: Stir in some grated Parmesan cheese to add an umami note.
- Lemon: After toasted, add lemon zest for a citrusy punch.
- Smoky: Add a pinch of smoked paprika.
- Onion flavored: Add some onion powder for extra depth of flavor.
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