A recipe for homemade sourdough breadcrumbs using leftover sourdough scraps and crusts, seasoned with olive oil, nutritional yeast, oregano, thyme, garlic powder, and sea salt. Perfect for use in meatballs or holiday dishes.
Preheat oven to 375 F. To a baking sheet, add the sourdough scraps and drizzle over olive oil and toss with hands. Bake in oven for 15-20 minutes or until golden. Check on them halfway through the time and move them around. Remove from oven and let cool for 5 minutes. Add the sourdough to a blender with the seasonings (you may have to do it in batches depending on the size of your blender) and pulse until breadcrumbs form. Store in an airtight container and use in recipes like meatballs or holiday dishes!
