Remove the crusts from the bread and tear it into pieces. Add to a food processor along with all the herbs, dried onion flakes and salt. Blitz until the bread becomes fine breadcrumbs no larger than pea sized.
Heat olive oil in a large frying pan and add the breadcrumb mixture to the pan.
Cook on a low-medium heat, stirring often until the breadcrumbs have become golden brown, 3-5 minutes.
Remove and allow to cool before using – they crisp up as they cool.
Store in an airtight container in the fridge for up to a week or enjoy immediately.