Rustic Sourdough Pita Crisps

These crunchy, flavorful chips are easy to make and perfect for snacking on their own or dipping into your favorite spreads and dips. In this recipe, you learn how to transform your sourdough starter into delicious pita chips in just a few simple steps. With their satisfying crunch and tangy sourdough flavor, these chips are sure to be a hit with your family and friends.

My favorite ways to eat them? With hummus, and on a charcuterie board!

rustic sourdough discard crackers
rustic sourdough discard crackers

Looking for more sourdough discard recipes? Check these out:

Rustic Pita Crisps

Crunchy layered crisps made with sourdough discard. Perfect for eating with hummus or paired with ingredients on a cheese board.
Course: Appetizer, Side Dish, Snack
Keyword: crackers, sourdough, sourdough discard
Servings: 1 half sheet

Equipment

  • baking mat
  • Rolling Pin

Ingredients

  • 100 g sourdough discard
  • 1/2 tbsp olive oil
  • 1/4 tsp salt
  • 45 g all purpose flour
  • 1/8 tsp baking soda
  • sesame seeds optional

Instructions

  • Preheat the oven to 350F.
  • Mix together sourdough discard, olive oil and salt. Add baking soda and flour and combine until a dough forms.
  • Lightly knead the dough and roll it out into a long rectangle. Fold the dough over itself into thirds and roll out it out again. Repeat the folding.
  • Transfer the dough onto a baking mat and roll it out as thin as possible. Using a fork, poke holes all over. At this point, you can cut the crackers to your desired size. For a more rustic look, bake as is and break up the crackers once it is done and has cooled.
  • Brush the top with water and sprinkle with sesame seeds (optional) and bake for 12-15 minutes or until the crackers have puffed up and turned golden brown. Let cool and enjoy!

One Comment Add yours

  1. Stephanie says:

    Definitely making these for a snack!

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