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Sourdough Crackers
Crispy homemade sourdough crackers with herbs are a delicious and crunchy snack or appetizer.
Course Appetizer
Cuisine American
Keyword homemade crackers, sourdough crackers, sourdough discard crackers
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 6 servings
Calories 164kcal
Author Lisa Bass
- 1 cup sourdough discard
- 3/4 cup AP flour or 1 cup AP einkorn flour
- 1/4 cup butter
- 1 tablespoon dried herbs basil, oregano, parsley, rosemary, thyme are all good options, or a combination of any of those
- 1 teaspoon salt
Preheat oven to 350.
Mix ingredients and knead the dough just until it comes together.
Place dough between two pieces of parchment paper and roll out as thin as possible.
Remove the top piece of parchment paper and brush with butter/sprinkle with more salt (optional)
Place the rolled out cracker dough and parchment paper onto a baking sheet.
Bake for 15 minutes until crispy.
Cut with knife of break apart and store in an air-tight container.
- Roll between greased sheets of parchment paper.
- The key is to get them really really thin. If you don’t, they will end up more like tortillas than crackers.
Calories: 164kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 450mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 262IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 2mg