These simple sourdough crackers are proof that sourdough discard does not need to go to waste. With just flour, butter, herbs, chilli and salt, you can transform leftover starter into beautifully crisp homemade crackers that disappear remarkably quickly once they reach the table.

Crispy Sourdough Herb & Chilli Crackers

These homemade sourdough crackers are crisp, buttery, lightly tangy, and packed with herbs and a gentle chilli kick. They are a brilliant way to use sourdough starter or discard, and they require only a handful of everyday ingredients.

The crackers bake beautifully thin and crunchy, with golden edges and a savoury flavour that makes them perfect for cheese boards, dips, soups, or simply snacking straight from the tray.

Ingredients

• 1 cup sourdough starter
• 1 cup plain flour
• 1 tablespoon dried or finely chopped herbs
• 1 teaspoon chilli flakes
• 4 tablespoons butter, melted
• Sea salt, to taste

About the ingredients

Sourdough starter:
Both active sourdough starter and sourdough discard can be used for this recipe. Discard gives the crackers a lovely tangy flavour and makes this an excellent zero-waste sourdough recipe.

Plain flour:
Regular plain flour works perfectly and creates a light, crisp cracker. Depending on the consistency of your starter, you may need a small amount more flour while bringing the dough together.

Herbs:
Use your favourite herbs or a combination of them. Rosemary, thyme, oregano, mixed Italian herbs, parsley, or dried basil all work beautifully.

Chilli flakes:
One teaspoon gives a pleasant background warmth without making the crackers overly spicy. Increase or reduce the amount according to your preference.

Butter:
Melted butter gives the crackers richness, flavour, and a deliciously crisp texture.

Sea salt:
A little salt can be mixed into the dough, but a light sprinkling over the top before baking gives the crackers an especially good savoury finish.

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Method

1. Prepare the cracker dough

Place the sourdough starter in a large mixing bowl.

Add the melted butter and mix until well combined.

Add the plain flour, herbs, and chilli flakes. Stir everything together using a wooden spoon or spatula until the mixture begins to form a dough.

Once it becomes difficult to mix with a spoon, use your hands to gently bring the dough together.

The dough should feel soft and pliable but not excessively sticky. If your sourdough starter is particularly runny and the dough feels too wet to roll, add a little additional flour, approximately one tablespoon at a time.

Avoid adding too much flour, as a softer dough will produce lighter and more delicate crackers.

2. Rest the dough

Shape the dough into a ball and cover the bowl.

Allow it to rest for approximately 20–30 minutes.

This short resting period allows the flour to fully absorb the moisture and makes the dough much easier to roll very thinly.

For a stronger sourdough flavour, the dough can also be covered and refrigerated for several hours or overnight. Allow refrigerated dough to sit at room temperature briefly before rolling if it feels too firm.

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3. Preheat the oven

Preheat the oven to 180°C / 350°F.

Line a large baking tray with baking paper.

If you have two baking trays, you may find it easier to divide the dough and bake the crackers in batches.

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4. Roll the dough very thinly

Divide the dough into two portions. Working with a smaller amount makes it much easier to achieve evenly thin crackers.

Place one portion of dough between two sheets of baking paper.

Using a rolling pin, roll the dough out as thinly and evenly as possible, ideally around 1–2 mm thick.

This is one of the most important steps in the recipe.

The thinner the dough, the crispier your crackers will be.

Try to keep the centre and edges approximately the same thickness. If the edges are much thinner, they may brown before the middle becomes crisp.

Remove the top sheet of baking paper.

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5. Season and cut

Lightly sprinkle the surface with sea salt.

For extra flavour, you can also scatter a few additional herbs or chilli flakes over the top.

Using a pizza cutter or sharp knife, score the dough into squares or rectangles.

You do not need to separate the crackers before baking. Scoring them simply makes it easy to break them into neat pieces once baked.

For a rustic appearance, you can also leave the dough uncut and break it into irregular pieces after baking.

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6. Bake

Transfer the rolled dough, together with the bottom sheet of baking paper, onto the baking tray.

Bake for approximately 15–22 minutes, depending on how thinly the dough has been rolled.

Start checking the crackers after about 12–15 minutes.

They are ready when they are:

• Dry and crisp on the surface
• Lightly golden around the edges
• Firm rather than soft when touched
• Beginning to develop small toasted areas

The crackers around the outside may cook faster than those in the centre.

If necessary, carefully remove the browned outer crackers and return the softer centre pieces to the oven for another few minutes.

Repeat with the remaining dough.

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7. Cool completely

Allow the crackers to cool completely on the baking tray or transfer them to a wire rack.

They will become even crisper as they cool.

Once completely cool, break them along the scored lines.

If any crackers still feel slightly soft after cooling, simply return them to a low oven for another 3–5 minutes.

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Tips for Perfect Sourdough Crackers

Roll them thin

This is the secret to really crisp crackers. Thick dough will give you something closer to a savoury biscuit, while very thin dough produces delicate, crunchy crackers.

Keep the thickness even

Uneven dough means some crackers may burn while others remain soft. Take a little extra time during rolling to achieve a reasonably even sheet.

Watch the final few minutes carefully

Crackers can change from beautifully golden to over-browned quite quickly, particularly around the edges.

Adjust the seasoning

The basic recipe is extremely flexible. Try adding:

• Rosemary and sea salt
• Garlic powder
• Parmesan
• Black pepper
• Sesame seeds
• Everything bagel seasoning
• Smoked paprika
• Dried oregano
• Fennel seeds

Don’t pack them away while warm

Always allow the crackers to cool completely before storing them. Trapped warmth creates condensation and can make your beautiful crispy crackers turn soft.

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How to Serve Sourdough Crackers

These crackers are incredibly versatile.

Serve them with:

• Hummus
• Cream cheese
• Guacamole
• Salsa
• Cheese and chutney
• Olive tapenade
• Baba ganoush
• Soup
• Charcuterie or grazing boards

They are also delicious on their own as a savoury afternoon snack.

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Storage

Once completely cool, place the crackers in an airtight container.

They should remain crisp for approximately 5–7 days when stored at room temperature in a cool, dry place.

If they lose a little crispness during storage, place them in a 150°C oven for around 3–5 minutes, then allow them to cool again.

Looking for more such recipes to get some ideas for your snacks? Do not miss my Papdi Chaat and Sesame Seed Crackers and the best one’s Samosa.

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Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you servedyour sourdough discard crackers and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl