Most people don’t think twice about stale bread or leftover crusts. They either go dry in the bread bag or end up in the bin.

But those “scraps” are actually the perfect base for something incredibly useful: homemade breadcrumbs and crunchy croutons.

With a dehydrator, you can turn old bread into a long-lasting pantry staple that adds texture, flavour, and crunch to meals, while cutting down food waste completely.

Why Make Your Own Breadcrumbs?

Store-bought breadcrumbs are convenient, but they often come with:

• Preservatives

• Added oils

• Anti-caking agents

• Higher sodium than you’d expect

Homemade breadcrumbs give you full control over:

• Texture (fine or coarse)

• Flavour (plain or seasoned)

• Ingredients (just real bread + optional herbs)

And the same process also doubles as a way to make crunchy croutons for salads and soups.

Dehydrator Breadcrumbs & Croutons Recipe

A simple zero-waste method using leftover bread, crusts, or stale slices.

Ingredients

• Stale bread, crusts, or leftover slices

• Optional: olive oil (light drizzle if making croutons), dried herbs, garlic powder, onion powder, salt, parmesan

Method

1. Prep the bread

Tear or cut bread into small pieces.

• For breadcrumbs: smaller, uneven pieces are fine

• For croutons: cut into small, even cubes

2. Dehydrate

Spread in a single layer on dehydrator trays.

Dehydrate at 55–60°C for 2–4 hours, or until completely dry, crisp, and brittle.

3. Finish depending on use

For Breadcrumbs:

Once fully cooled, blend or pulse into:

• Fine crumbs (for coating)

• Coarse crumbs (for topping or texture)

Add herbs or seasoning if desired.

For Croutons:

Before dehydrating, you can lightly toss bread cubes in:

• A drizzle of olive oil

• Pinch of salt

• Optional herbs (rosemary, thyme, garlic powder)

Dehydrate until crisp and golden, then cool completely.

Storage

Store in an airtight jar or container for several weeks in the pantry.

How to Use Them

Breadcrumbs:

Perfect for:

• Crumbed chicken or fish

• Schnitzels

• Meatballs and patties

• Pasta bakes

• Vegetable coatings

• Crispy toppings for mac and cheese

Croutons:

Perfect for:

• Fresh salads

• Tomato or vegetable soups

• Grain bowls

• Roast vegetable salads

• Caesar-style dishes

They stay crisp, absorb flavour beautifully, and add instant texture to simple meals.

Example: Crumbed Chicken Using Homemade Breadcrumbs

Coat chicken in:

1. Flour

2. Egg

3. Homemade dehydrated breadcrumbs

Bake, pan-fry, or air fry until golden and crisp.

The result is a crunchy, flavourful coating made entirely from ingredients you already had at home.

The Bigger Idea

This isn’t just about breadcrumbs.

It’s about turning something most people throw away — bread crusts — into two versatile staples that reduce waste, save money, and elevate everyday meals.

One base ingredient.
Two different uses.
Zero waste.