Ingredients

• 1/4 cup schmaltz (chicken fat) or vegetable oil
• 5 sprigs oregano
• 5 sprigs rosemary
• 5 garlic cloves, crushed
• 1/4 teaspoon crushed red pepper flakes
• 2 sheets matzo, crumbled into 1/2-inch pieces
• Kosher salt

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Instructions

1. Melt schmaltz in a large skillet over medium-low. Cook oregano sprigs, rosemary sprigs, garlic, and red pepper flakes, tossing, until fragrant, about 1 minute. Add matzo to skillet and cook, stirring, until toasted and khaki-colored, about 5 minutes. Transfer to paper towels; season with salt. Remove herbs from stems; discard stems. Let cool. Use like croutons.