Easy artisan crackers. The perfect crisps for your charcuterie board, or just for snacking!

Don’t know what to do with your sourdough discard? Stop tossing it and start transforming it into something delicious! These Sourdough Rosemary Parmesan Crackers are the perfect way to use that discard. They’re simple, flavorful, and so satisfying, you’ll wonder why you ever threw your discard away. You might even find yourself feeding your sourdough starter a little extra, just so you can whip up another batch of these irresistible crackers. They’re that good!

What You Need

You need a sheet pan, parchment paper, a mixing bowl, whisk and spatula. For the batter you need 200g sourdough discard (about a week old), 50g extra virgin olive oil, and 1/8 teaspoon coarse kosher salt, and for the toppings fresh rosemary, fresh Parmesan cheese and flaky sea salt.

Instructions

Mix the sourdough discard, extra virgin olive oil and salt together to make the batter. Then spread the batter onto the parchment paper and top with the rosemary and Parmesan cheese. Bake until golden and crispy, and finish with a sprinkle of flaky sea salt. Easy-peasy!

I love the classic flavors of these Sourdough Rosemary Parmesan Crackers, but they are easily customized. Try swapping out the rosemary and Parmesan for other herbs and cheeses, adding freshly cracked black pepper or red pepper flakes, or top the crackers with seeds. Be creative and have fun — the combinations are limitless!

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