These crackers are requested everyday! This recipe makes a double batch, and they are still gone by the following day. They have been labeled “Better than Cheez-its”, with or without cheese!
INGREDIENTS
- 1 cup sourdough discard
- 1/4- 1/2 cup grated or shredded Parmesan cheese (can sub with vegan cheese or increase the nutritional yeast)
- 3 tablespoons grass-fed butter or vegan cultured butter (melted)
- 1/2 teaspoon smoked or plain sea salt
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- ¼ teaspoon smoked or plain sea salt for sprinkling on top
Optional: hot pepper flakes, smoked paprika, and other favorite dried herbs for sprinkling on top.
INSTRUCTIONS
Preheat oven to 325 degrees. Melt butter and let cool slightly. Add discard to a large bowl and stir in the melted butter, cheese, and seasonings.
Prepare a sheet pan with parchment paper. Spread half of the mixture on each pan as thin as you can. I like to use a silicone angled spatula. Sprinkle with sea salt, hot pepper flakes, herbs or additional grated cheese.
Bake at 325 degrees for 10 minutes, remove from the oven and score with a ravioli cutter, pizza cutter, or knife. Bake for an additional 20-30 minutes until crispy and golden brown. How thin you spread the crackers will determine the length of cooking time. I remove them in stages, usually every 10 minutes until they are all crispy. The ones along the edges tend to be thinner and cook quicker. You can spritz with avocado oil or olive oil and sprinkle additional seasonings towards the end of the cooking time if you think they need more. Let cool and store in an airtight container.
Buon Appetito!
Fresh Foodie Mama ~Sara~
Fresh Foodie Mama 