Description
Delightfully crispy sourdough discard crackers, perfect for pairing with dips and cheeses.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour (or whole wheat/gluten-free)
- 1/4 cup olive oil (or melted coconut oil)
- 1/2 teaspoon salt
- Optional seasonings: garlic powder, dried herbs, sesame seeds
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the sourdough discard, flour, olive oil, and salt in a medium mixing bowl until a cohesive dough forms.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
- Cut the rolled dough into desired shapes.
- Transfer the cutouts to a lined baking sheet, spacing them evenly.
- Sprinkle with optional seasonings.
- Bake for about 15-20 minutes, or until golden brown and crispy.
- Let them cool completely before enjoying.
Notes
For a different flavor, use buttermilk or yogurt instead of sourdough discard. Store in an airtight container to maintain crunch.
Nutrition
- Serving Size: 4 crackers
- Calories: 110
- Sugar: 0g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg