This tip is one of those headsmackingly* simple ideas.
In my freezer I keep 2 gallon zipper style freezer bags. Whenever I have any crumbs left-bread crumbs on the cutting board they get tossed in there. Some examples of crumb sources: crumbs left on the cutting board after cutting my homemade bread, the crumbs left in the bottom of the chip bag that are too small to eat, a few crackers that have gotten a bit state because SOMEONE didn’t fold down the little plastic bag inside the cardboard cracker box, the dregs of the cereal box, leftover graham crackers etc.
I simply keep the savories (crackers, bread, chips) separate from the sweets (cereal, cookies, graham crackers).
Now I never buy bread crumbs-instead I’m using something that I would have thrown away. It’s like getting FREE breadcrumbs! When I need to, I just reach into the freezer and use my savory crumbs. So what if the crumbs I use in my meatloaf are part potato chips, part bread heels and part cheese its? It just adds extra flavor!
And the sweet crumbs can be used to make “graham cracker crumb” style crusts, mixed with a bit of butter & sugar for use on top of apple crisp etc, or used in muffins in place of part of the flour (I’d only do this with 1/4 of the flour or less).
*Note: you know, one of those things where you smack yourself on the head and say “doh! Why did I never think of that?”