Preheat oven to 325°F (165°C). Line a baking sheet with parchment. <
P id=”instruction-step-2″>2. In a bowl, mix sourdough discard, flour, melted butter, salt, garlic powder, and smoked paprika.
P id=”instruction-step-3″>3. Stir in the cheddar cheese and diced jalapeño until well combined. <
Id=”instruction-step-4″>4. Roll dough out between two sheets of parchment to about ⅛-inch thick.
D=”instruction-step-5″>5. Cut into desired shapes using a pizza cutter or knife.
D=”instruction-step-6″>6. Transfer to baking sheet and prick each cracker with a fork.
D=”instruction-step-7″>7. Bake for 20–25 minutes until golden and crisp.
“instruction-step-8″>8. Cool completely for maximum crunch before serving.
