Preheat oven to 425 degrees F. Add panko to a large baking sheet and toss with ¼ cup olive oil until evenly moistened or spray with cooking spray (I suggest olive oil, see Notes). Spread panko into an even layer and bake at 425 degrees F for about 5-7 minutes, or until deeply golden, stirring half way through cooking. Keep an eye on the panko the last few minutes so it doesn’t burn. Transfer toasted panko to a shallow dish.