Sourdough Crackers
These Sourdough Crackers are thin, crispy, and full of tangy flavor, making them the perfect snack or appetizer. Made with sourdough discard, this recipe is an excellent way to reduce waste while creating a healthy, crunchy treat. They pair beautifully with cheese boards, dips, soups, or enjoyed on their own.
Ingredients
- 1 cup sourdough discard (unfed starter)
- 2 tablespoons olive oil (or melted butter)
- ½ teaspoon salt
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon dried herbs (rosemary, thyme, or oregano – optional)
- Flaky sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a bowl, mix the sourdough discard, olive oil, salt, and optional seasonings until smooth.
- Pour the mixture onto the prepared baking sheet.
- Spread the batter very thin using a spatula (the thinner, the crispier).
- Sprinkle flaky sea salt or extra herbs on top if desired.
- Let the batter rest for 30 minutes at room temperature.
- Bake for 10 minutes, then remove and score the crackers with a knife.
- Return to the oven and bake for another 10–15 minutes until golden and crisp.
- Cool completely, then break into pieces and serve.
Notes
- Spread the batter evenly and as thin as possible for extra crunch.
- Baking time may vary depending on thickness.
- Store crackers in an airtight container for up to 5 days.
- If crackers soften, re-bake at 300°F (150°C) for 5 minutes.
Nutrition Information (Per Serving – Approximate)
- Calories: 120 kcal
- Carbohydrates: 14g
- Protein: 3g
- Fat: 6g
- Fiber: 1g
- Sodium: 180mg