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Makes: 2 sheet pans
Ingredients
Optional flavorings
Choose one or mix:
Heat your oven to 325°F (163°C).
Mix the discard, melted butter, salt, and any seasonings until smooth.
Line a baking sheet with parchment paper.
Pour the batter onto the parchment and spread it as thinly and evenly as possible with an offset spatula or the back of a spoon. Thin crackers = crispier crackers.
Sprinkle extra toppings on top and gently press them into the surface.
Bake for 10 minutes.
Remove from the oven and use a pizza cutter or knife to score into squares or rectangles.
Return to the oven for another 20–30 minutes, checking every 5 minutes near the end. The crackers are done when they’re dry and crisp all the way through.
Cool completely before breaking along the score lines.
Instructions
Flavor combinations I think you’d enjoy
🧀 Parmesan Garlic
🌿 Everything Bagel
🍅 Pizza Crackers
🧅 French Onion
🍋 Lemon Pepper
Storage
Since I know you like recipes that become staples, I’d also recommend trying a cheddar jalapeño sourdough cracker in the future. With sharp cheddar, diced pickled jalapeños, garlic powder, and smoked paprika, they’d be amazing with soups, chili, or even your birria. I think they’d quickly become one of your favorite discard recipes