Butter Parmesan Sourdough Crackers
These buttery Parmesan sourdough discard crackers are thin, crispy, and easy to make with sourdough discard, flour, butter and salt then brushed with Parmesan and Italian seasoning.
Ingredients
- 1 cup (200g) sourdough discard , unfed
- 3 Tablespoons butter , unsalted and melted
- ¼ teaspoon salt
- 1 Tablespoon all-purpose flour
- olive oil , for brushing
Seasoning for taste
- 1-2 teaspoon Italian seasoning
- 1-2 Tablespoon grated parmesan
- ½ teaspoon flaked sea salt
Instructions
- Preheat: Preheat the oven to 350°F.
- Mix ingredients: Mix together the 1 cup sourdough discard, 1 Tablespoon flour, 3 Tablespoons melted butter and 1/4 teaspoon salt until well combined.
- Roll out dough: Place the dough on a lightly floured sheet of parchment paper. Roll out the dough until it's very thin, about 1/16" inch.
- Season the dough: Transfer the parchment paper to a baking sheet. Sprinkle dough with Italian seasoning and parmesan cheese.
- Bake, cut and bake: Bake for 15 minutes and then pull out of the oven. Using a pizza cutter, cut the dough into squares. Return to oven and cook another 10-15 minutes, or until they are browned around the edges.
- Cool: Remove from oven, sprinkle with flaked sea salt then cool and serve.
Notes
Notes: Store cooled crackers in an airtight container at room temperature for up to one week.
Nutrition
Calories: 9kcal, Carbohydrates: 1g, Protein: 0.1g, Fat: 1g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.2g, Trans Fat: 0.03g, Cholesterol: 2mg, Sodium: 19mg, Potassium: 2mg, Fiber: 0.1g, Sugar: 0.01g, Vitamin A: 24IU, Vitamin C: 0.002mg, Calcium: 3mg, Iron: 0.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
