Ingredients
Base
- ½ cup sourdough discard (unfed)
- 1 tbsp melted butter
Topping
- 2 tbsp sugar
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Base Ingredients: In a bowl, combine the unfed sourdough discard and melted butter. Stir until the mixture is smooth and evenly blended.
- Spread Mixture Thinly: Using the back of a spoon, spread the sourdough mixture as thinly and evenly as possible over the parchment paper. Aim for a translucent layer to ensure crispiness.
- Prepare Topping: In a small bowl, mix together sugar, cinnamon, and a pinch of salt until thoroughly combined.
- Sprinkle Topping: Evenly sprinkle the cinnamon sugar mixture over the thin layer of sourdough mixture on the baking sheet, covering it completely.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. Halfway through baking, rotate the sheet to ensure even cooking. Bake until the crisps are golden and crispy.
- Cool and Serve: Remove from the oven and allow the crisps to cool completely on the baking sheet. Once cool, break them into shards and enjoy your sweet, crunchy treat.
Notes
- Ensure the sourdough discard is well stirred before using.
- Spreading the mixture very thinly is critical for the crisps to cook evenly and become crispy.
- Rotate the baking sheet halfway through baking for uniform browning.
- Store leftovers in an airtight container to maintain crispness.
- These crisps are great for a zero-waste approach to sourdough baking, utilizing discard that might otherwise be thrown away.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
