No Roll Cheesy Sourdough Discard Crackers

4.25 from 8 votes

These no roll, buttery, cheesy crackers are a great way to use up all of your sourdough discard!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 165kcal

Get Recipe Ingredients

Preheat your oven to 350°F/180°C. Line a baking sheet with parchment paper.
In a bowl, mix all of the ingredients together using a silicone spatula.
Using an offset spatula or bench scraper, evenly spread the mixture onto the parchment paper. Make sure to spread a thin layer—if the crackers are thick, they'll end up a bit chewy and not as crisp as we want them!
Tip: Some crackers may brown more quickly than others, depending on your oven's hot spots + how evenly spread the batter is. You can break off finished crackers and allow the rest to continue baking.
Bake the crackers for 10 minutes. If you'd like to score your crackers with a knife or pizza cutter, take pan out and do so. This will help you create more evenly square/rectangular crackers. Pop the pan back into the oven another 30 minutes until golden brown and middles are no longer soft.
Alternatively, you can skip the scoring step and continue baking for 30 minutes until golden brown and middles are no longer soft. Once they're done and cooled, break crackers apart.
Remove from oven and allow to cool.
Enjoy! Serve by themselves or pair with a dip, like hummus, guac, or salsa.

Storage: Store the crackers in an airtight container at room temperature for up to one week.

Make it vegan: Sub in vegan butter or oil, and vegan parmesan cheese.