These Sourdough Discard Crisps are made with JUST sourdough discard, seasoning, and spices. It is the best way to use up your sourdough discard and easily and quickly transform into something delicious.

The one thing that bothers me about making sourdough discard crackers is that I have to use extra flour. And personally, with a sourdough starter that needs to be fed twice a day, I rather keep the flour for feeding rather than salvaging.

After lazily making things with my sourdough discard, I discovered that if you spread the discard thinly on a baking mat and bake it, it becomes crisp! Like a delicate cracker. No extra ingredients are needed, other than seasoning/spices of your choosing.

My first eccentric recipe using this method is my Sourdough Discard Pork Sung & Furikake Crisps. Understandably, this recipe is pretty loaded, and not everyone would see the appeal of Furikake or Pork Sung or know what it is, so I’m writing this simplified base version that you can use to build all your customizations.

The process

This sourdough discard crisp is so simple to make that you can just eyeball the ingredients. Please note that the crips comes out on the delicate side.

Step 1

Mix your desired seasoning and spices into the sourdough discard. Make sure to evenly mix everything in– if your sourdough discard is cold, it may be harder to combine. Simply let it sit at room temperature before mixing again..

Step 2

Spread sourdough discard mixture thinly and evenly on a silicone baking mat. You can sprinkle the top with additional seasoning if you like (this is mostly for aesthetics).

Step 3

Transfer the silicone mat to a baking sheet and bake at 350F for 10 minutes or until the batter starts curling up from the sides and starts browning. The edges may be done faster, if they are, remove the baking sheet from the oven and let cool slightly before breaking off the done pieces and transferring them to a plate. Transfer the baking sheet back to the oven and bake for another 3-5 minutes or until the center has started to brown.

Step 4

Let the crisps cool completely and then break them up. Enjoy! Store in an air tight container for up to 1 week.

Looking for more Sourdough Discard Recipes?

• Sourdough Discard Butter Pie Crust
• Sourdough Discard Pajeon (Korean Scallion Pancake)
• Flakey Sourdough Discard Biscuits
• Sourdough Discard Spinach Tortillas
• Sourdough Discard Cheese Crackers

Print Recipe

100% Sourdough Discard Crisps

Sourdough Discard Crackers, made with JUST sourdough discard, seasoning, and spices. The best way to get use up your sourdough discard and easily and quickly transform into something delicious.

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Snack

Keyword: crackers, sourdough, sourdough discard

Equipment

• kitchen scale
• baking sheet
• silicone baking mat

Ingredients

• 100 g sourdough discard
• 1/2 tsp salt
• + any seasoning and spices you would like

Instructions

• Preheat your oven to 350F
• Mix your desired seasoning and spices into the sourdough discard. Make sure to evenly mix everything in– if your sourdough discard is cold, it may be harder to combine. Simply let it sit at room temperature before mixing again.
• Spread sourdough discard mixture thinly and evenly on a silicone baking mat. You can sprinkle the top with additional seasoning if you like (this is mostly for aesthetics).
• Transfer the silicone mat to a baking sheet and bake for 10 minutes or until the batter starts curling up from the sides and starts browning. The edges may be done faster, if they are, remove the baking sheet from the oven and let cool slightly before breaking off the done pieces and transferring them to a plate. Transfer the baking sheet back to the oven and bake for another 3-5 minutes or until the center has started to brown.
• Let the crisps cool completely and then break them up. Enjoy! Store in an air tight container for up to 1 week.