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Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper or silicone mat.
Weigh the sourdough discard, dried herbs and salt into the bowl of olive oil and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper.
Bake for 10 minutes. Remove from oven and score the crackers with pizza cutter. Bake for an additional 15-18 minutes or until the crackers are a light golden brown–keep a close watch during this last step. Let cool completely before breaking into squares.