Rosemary & Sea Salt Sourdough Crackers

These sourdough crackers are crisp, flavorful, and incredibly easy to make. The tangy depth of sourdough pairs beautifully with the earthy rosemary and flaky sea salt, making them a perfect snack or accompaniment to cheese boards and dips.

Ingredients
• 1 cup (240g) sourdough discard
• 2-3 tbsp olive oil
• 1-2 tsp fine sea salt
• ½ tsp garlic powder (optional)
• 1-2 tbsp chopped fresh rosemary 
• Flaky sea salt, for topping

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Ingredients
In a bowl, whisk together the sourdough discard, olive oil, fine sea salt, garlic powder (if using), and chopped rosemary. The mixture should be smooth and pourable.

Step 3: Spread It Thin
Pour the batter onto the lined baking sheet and use an offset spatula or the back of a spoon to spread it into a thin, even layer—about 1/16-inch thick. The thinner it is, the crispier your crackers will be.

Step 4: Sprinkle & Bake
Sprinkle flaky sea salt over the top and place the tray in the oven. Bake for 35–45 minutes, keeping a close eye on them until the entire sheet is just beginning to look golden brown and crisp.

Step 5: Cool & Break Apart
Let the cracker sheet cool completely, then break it into rustic pieces or use a knife to cut it into squares.

Storage
Store in an airtight container at room temperature for up to a week. If they start to soften, pop them back in the oven or air fryer at 300°F (150°C) for a few minutes to crisp up again.

Enjoy With…
• Cheese and charcuterie
• Smoked Salmon.
• Your favorite dips. 
A simple, delicious way to turn your sourdough into a crunchy, savoury treat!