Bread Crust Breadsticks

Celebrate food scraps with these crunchy breadsticks made from dressed-up bread crusts left over from your stuffing prep. Snack on them while you finish your holiday checklist or serve them to your guests as a pre-dinner nibble.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 to 10 servings
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3/4 cup extra-virgin olive oil

7 to 8 cups stale bread crust trimmings

Kosher salt and freshly ground black pepper

1/4 cup finely grated Parmesan

2 tablespoons fresh thyme leaves 


  1. Preheat the oven to 350 degrees F.
  2. Drizzle the oil over the crusts in a large bowl. Add 1/2 teaspoon salt and a few grinds of pepper and toss gently until the crusts are evenly coated in the oil. Add the Parmesan and thyme and toss gently to combine. Spread the crusts out in an even layer on 2 baking sheets. Sprinkle any unstuck cheese and thyme over the crusts. 
  3. Bake, tossing about halfway, until the crusts are deep golden and crunchy, about 20 minutes. Let cool on the baking sheets. Store at room temperature in an airtight container for up to 2 days. 

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