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Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a bowl, combine the sourdough starter, melted butter (or olive oil for a vegan option), and salt. Stir until everything is well combined into a smooth batter.
Pour the batter onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the mixture as thin as possible across the entire surface of the baking sheet. The thinner you spread it, the crispier the crackers will be. Sprinkle a pinch of salt over the cracker batter.
Place the baking sheet in the preheated oven and bake for 10 minutes. Remove the baking sheet and, using a pizza cutter, score the partially baked crackers into squares or rectangles. Return the sheet to the oven and continue baking for an additional 20-30 minutes, or until the crackers are golden brown and crispy.
Once the crackers are done, remove them from the oven and let them cool completely on the baking sheet. After they’ve cooled, break them into the scored pieces.
Store the cooled crackers in an airtight container at room temperature. These light and crispy sourdough crackers can be enjoyed on their own or paired with your favorite dips, cheeses, or spreads.