Sour Cream & Onion Sourdough Discard Crackers

Ingredients

• 200g sourdough discard

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp dried dill weed

• 1 tsp salt

• 1 tsp coconut sugar (or regular sugar)

• 1 tbsp olive oil or avocado oil (plus more for greasing)

• Flakey salt, for topping

• Water, as needed (to thin if batter is too thick)

Instructions:

Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper. Lightly coat the parchment with olive or avocado oil.

1. In a small bowl, mix garlic powder, onion powder, dill, salt, and sugar.

2. Stir the seasoning blend and 1 tbsp oil into the sourdough discard until fully combined. Add a splash of water if needed — the mixture should be pourable but spreadable.

3. Spread the mixture thinly and evenly onto the oiled parchment-lined baking sheet.

4. Sprinkle flakey salt evenly over the top.

5. Bake for 45–60 minutes, or until golden and crisp, rotating the tray halfway through. Let cool completely before breaking into crackers.

Notes:

I did a sour cream & onion flavor for this batch, but you can easily switch it up:

• Try Everything But the Bagel seasoning

• Use flakey salt + dried herbs like rosemary, thyme, oregano, or Herbes de Provence

• Go bold with a BBQ rub or ranch-inspired seasoning