- 6 slices dehydrated white bread
- 1 tablespoon dehydrated parsley
- 1 tablespoon dehydrated lemon zest
- Process the bread and parsley together in a blender or food processor on the fine setting. Transfer to a bowl, add the lemon zest, and stir to combine.
- The breadcrumbs can be vacuum-sealed with an oxygen pack and double-bagged in Mylar, or stored in a glass jar with an oxygen pack in a cool, dark place. The breadcrumbs will keep for up to a year