The trick to making crispy sourdough crackers is baking them long enough that they become crispy and golden.

Little Spoon Farm has a terrific sourdough cracker using sourdough discard. I adapted the recipe creating a salty-herb cracker with wonderful Italian flavors. The olive oil replacement for butter contributed to a nice crispy cracker that may be healthier too. See my substitutions below. See Sourdough Discard Crackers for directions.

So simple, so good, and no preservatives or additives! — Carole

My Ingredients

3/4 cup of sourdough discard

1 teaspoon of dried oregano

1 teaspoon of dried basil

1/2 teaspoon of dried garlic

1/2 teaspoon of salt

2 tablespoons of flavorful olive oil