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
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