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Sourdough Chips

Jennifer Mathews

If you like pita chips, then you will love these chips! I made this recipe with my daughter and it really couldn’t be easier. Dough comes together in minutes and rolling it out is simple. We just coated our chips in flaked sea salt, which was amazing, but a friend went sweet with cinnamon sugar and said the chips reminded her of fried dough. Next time! The first batch was devoured within hours and it’s another sourdough discard recipe-win win!

Sourdough Chips

Recipe by Bon Appetit

Makes 3 trays

PREP 10 minutes

COOK 20 minutes

INGREDIENTS

a fat pinch of kosher salt

1 cup flour I like to use a mixture of whole wheat and all-purpose

1 cup sourdough starter discard

¼ cup olive oil plus more for brushing on dough

Toppings: flaky salt, Za’atar, sumac, garlic powder, nutritional yeast or anything you like

INSTRUCTIONS

  1. Heat the oven to 350° F. In a medium bowl, use your fingers to whisk together kosher salt and flour. 

  2. Pour sourdough starter discard and olive oil and combine until the dough comes together. At first, it’ll be shaggy, but it will become increasingly taut. Knead a couple times to make sure everything is combined and the dough forms a smooth ball. Divide into thirds.

  3. Lay a piece of parchment paper on a work surface and roll out one ball of dough into as big and thin a sheet as you can without tearing it. Dimensions don't really matter here: as long as it’ll fit on a sheet pan, it’s perfect. Transfer the parchment to the pan, then brush the surface of the dough with a bit more olive oil. If you have more sheet pans, you can prepare all three cracker sheets at once, or you can bake in shifts.

  4. Top the dough with anything you like. I prefer salt, but anything you like would do including cinnamon sugar or how about Everything Bagel mix from Trader Joe’s!

  5. Slide the tray into the oven and bake for 15–20 minutes, until the giant cracker is golden brown. Let it cool completely, then snap it into jagged pieces. Store the crackers in an airtight container at room temperature, and grab a couple every time you walk through the kitchen.