Sourdough Crackers
Tangy, crispy, and perfectly salty, these homemade, cheesy, herb-seasoned sourdough crackers are a super fun and delicious way to use up leftover sourdough discard.
Servings: 6 servings
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
Calories: 124kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 292mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 54IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 0.2mg