Air Fryer Panko Bread Crumbs
Description
Learn how to make panko bread crumbs in the air fryer with one ingredient. The secret is shredding the bread first and drying it at a low temperature so the flakes stay pale, light, and shatteringly crisp.
Ingredients
- 8 slices white sandwich bread, crusts removed
- ½ teaspoon fine sea salt, optional
- ¼ teaspoon black pepper, optional
- ½ teaspoon garlic powder, optional
Instructions
- Trim the crusts from the bread, cutting as close to the edge as possible.
- Shred the bread into flakes using the shredding disk of a food processor or the large holes of a box grater. If using a standard processor blade, pulse in 4–5 short bursts only — stop while the pieces are still ragged.
- Set the air fryer to 300°F. Spread the shredded bread in a thin, even layer in the basket, using a perforated parchment liner or mesh rack. Work in two batches.
- Air fry for 4–6 minutes, shaking or stirring every 2 minutes. The panko is done when it's dry and crisp but still pale — do not let it brown.
- Spread the crumbs on a plate and cool completely, about 10 minutes. They finish crisping as they cool.
- Toss with salt, pepper, and garlic powder if making seasoned panko. Store in an airtight container.
Equipment
- Food processor or box grater
Notes
- If your air fryer's lowest setting is 350°F, reduce the time to 3–4 minutes.
- Season after drying, not before — salt pulls moisture out of the bread.
- Stores up to 3 months airtight at room temperature, or 6 months frozen.
- Re-crisp softened panko at 300°F for 2 minutes.
Nutrition
Serving: 1ServingCalories: 46kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.004gSodium: 176mgPotassium: 22mgFiber: 0.4gSugar: 1gVitamin A: 0.4IUVitamin C: 0.002mgCalcium: 36mgIron: 1mg