Sourdough Discard Crackers
Tangy, crispy, and perfectly salty, these homemade sourdough discard crackers are a fun and delicious way to use up leftover sourdough.
Equipment
- baking sheet
- parchment paper
- pizza cutter or sharp knife
Ingredients
- 1 cup sourdough discard active starter will also work
- 3 tablespoons olive oil
- ⅓ cup parmesan cheese shredded
- ½ teaspoon salt
- ¼ teaspoon ground sage
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with a piece of parchment paper to prevent the crackers from sticking.
- In a medium bowl, combine sourdough discard, olive oil, shredded parmesan cheese, salt, and seasonings. Pour into a thin layer on the parchment-lined sheet pan, spreading evenly with a spatula. The thinner the batter is, the crunchier the crackers will be.
- Bake for 15 minutes, then remove from the oven and pre-cut into squares with a pizza cutter or sharp knife.
- Continue baking for 20-25 minutes more until the crackers are golden brown. Allow to cool for 10 minutes before snapping apart. Enjoy!
Notes
Parchment paper is a must! It keeps the crackers from sticking, and it's part of what makes this recipe so easy. Take care to spread the batter out thinly and evenly for a consistent bake and crispy crackers. Bake time may vary depending on the thickness of the batter and your particular oven. Sprinkle the tops of the crackers with additional sea salt or seasonings for added flair.
Nutrition
Serving: 6crackersCalories: 124kcalCarbohydrates: 9gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 292mgPotassium: 15mgFiber: 0.4gSugar: 0.02gVitamin A: 54IUVitamin C: 0.01mgCalcium: 55mgIron: 0.2mg
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