No Roll Sourdough Discard Crackers With Olive Oil
Jump to VideoThin and crispy, these sourdough discard crackers are my favorite way to use sourdough discard! We're transforming what would be food waste into a perfect snack. This easy, no-roll recipe takes only 3 ingredients and 3 minutes of your time.
PIN THIS RECIPE!
Ingredients
- 240 grams sourdough discard 1 cup
- 30 grams olive oil 2 tablespoons
- 6 grams salt 1 teaspoon
- Salt, nutritional yeast, parmesan cheese or other mix-ins or toppings optional
Instructions
- In a medium bowl, mix the starter, olive oil, and salt together. You're aiming for a thin batter to make crispy crackers. It should be just a bit thinner than pancake batter. (I added paprika here for a pop of color!).
- Spread the mixture onto a baking sheet covered with a piece of parchment paper.
- Place the tray in the oven that's been preheated to 345°F (around 175°C) for 8 minutes. Once the time is up, remove the tray and use a pizza cutter or a sharp knife to cut the crackers. This will make it simpler to separate them once they're fully baked. I typically cut them into small, equal-sized squares or rectangle shapes.
- Continue baking the crackers for another 20 minutes at 345°F (approximately 175°C). If you like very crunchy crackers, you can extend the baking time by a minute or two. Aim to take the crackers out of the oven when they get a nice, golden brown color. Be sure to break them apart carefully after they are done baking and let the crackers cool.
Video
Notes
- It doesn't matter how much discard you have; you can make a lot or just a little. Just make sure to calculate the right ratios for the ingredients, and you are good to go!
- A silicone spatula works best for spreading the mixture onto a baking tray.
- Try to spread the mixture out as much as possible. The thinner the mixture, the crispier the crackers!
- Use a fork to make little dents in the crackers when you cut mid-baking. This will give them the look of store-bought crackers.
- Don't try to fully separate them when you cut them mid-baking - they'll usually still stick together a bit, but after they are finished baking, they will dry out even more. That'll shrink them and separate them for you. If they still don't separate, just break them apart a bit when they're done,
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 10crackers | Calories: 97kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 466mg | Potassium: 0.2mg | Fiber: 0.3g | Calcium: 0.3mg | Iron: 0.04mg
