Yield: 8 servings
Nutrition: 270 calories, 27 carbs per serving
8 slices pumpernickel bread (16 oz), cut into cubes
1 tbsp minced garlic
1/2 cup olive oil, divided
Kosher salt, to taste
Cover the bottom of your largest skillet with olive oil. Heat olive oil on medium high. Once hot, add garlic. Saute for 1-2 minutes, stirring. Add the bread pieces to the pan. Pour olive oil on top to coat the bread crumbs; stir. Add Kosher salt to taste. Reduce heat to medium-low. Continue cooking, stirring very infrequently for 5 minutes. Move breadcrumbs to a pan and place in heated oven. Cook for 45 minutes or until crisp. Let cool and enjoy!
Note: Do not store in an entirely airtight container as they will lose their crispness.