• Cut a slice of bread into 3 strips. Place in a blender and pulse for a few times until you get a coarse texture.
• Pour on a baking sheet with baking paper. Repeat with the rest of breads. Make sure to scatter them evenly on the tray.
• Bake in a preheated oven with forced fan at 210ºF (100ºC) for 10 minutes. Remove from the oven and mix the panko well, scatter evenly and continue to bake for another 10 minutes or until the panko is dry and crispy.
• Cool completely.

How To Store

• Place in an airtight container, store at room temperature up to 3 months.

Whole Wheat Panko

• Same steps all the way, just use whole wheat crustless bread ;)