Herbed Sourdough Crisps are one of those snacks that everyone loves but never expects to make at home. I first tried them at a cozy café, where the crisps were served alongside a creamy dip. It was love at first bite, and I immediately thought, “I need to learn how to make these Herbed Sourdough Crisps myself!” They’re perfect for a quick snack or to impress guests with something simple yet full of flavor. The crunchy texture paired with the savory herbs makes them irresistible.
A Simple Recipe
The beauty of Herbed Sourdough Crisps is in their simplicity. All you need is some leftover sourdough bread, olive oil, and a mix of fresh herbs like rosemary and thyme. First, slice the sourdough thinly and brush it lightly with olive oil. Then, sprinkle a blend of herbs, salt, and pepper on top. The herbs really make the Herbed Sourdough Crisps stand out, adding that earthy, aromatic touch. Pop them in the oven until they are golden and crisp, and you’ll have the perfect snack ready to go.
The Perfect Snack
I love how versatile Herbed Sourdough Crisps are. You can eat them as is, or pair them with a cheese platter, soup, or salad. They’re just as great for a relaxing evening as they are for a lively gathering. The crunch of each bite is satisfying, and the herbs bring a fresh burst of flavor. Whenever I make Herbed Sourdough Crisps, the kitchen fills with the most delicious scent, making it hard to wait for them to cool.
More Than Just Crisps
These crisps became more than a way to use leftover bread. They were the star of cheese boards, the perfect companion to soups, and even a delightful midnight snack. Each batch brought a little creativity to the kitchen, as I experimented with different herbs and spices. Herbed Sourdough Crisps taught me that sometimes the simplest ideas lead to the most satisfying results. Who knew a forgotten loaf could spark so much joy?
Table of Contents
Chef’s Notes- Herbed Sourdough Crisps
- Dough Consistency: If the dough feels too dry while mixing, add a small amount of sourdough starter or water, one teaspoon at a time, until it comes together smoothly. Conversely, if it’s too sticky, add a touch more flour.
- Rolling Tips: To achieve even thickness, roll the dough between two sheets of parchment paper. This prevents sticking and makes it easier to transfer to the baking sheet.
- Custom Shapes: Use cookie cutters for themed or decorative shapes to add a fun touch, especially for events or holidays.
- Uniform Baking: Ensure the crackers are cut into evenly sized pieces so they bake at the same rate.
- Extra Crispness: For extra crispy crackers, let them cool in the oven with the door slightly ajar after baking.
- Enhancing Flavor: Brushing the dough with a flavored olive oil (e.g., garlic-infused or herb-infused) before baking can amplify the taste.
- Experimenting with Add-Ins: Add finely grated cheese, nutritional yeast, or seeds (e.g., sesame, flax, or chia) to the dough for added flavor and texture.
- Perfect Storage: Use silica gel packets in your storage container to maintain crispness, especially in humid climates.
Herbed Sourdough Crisps
4
servings25
minutes25
minutes500
kcal30
minutes1
hour20
minutesUnlock the magic of sourdough with these irresistible homemade crackers! Bursting with the perfect balance of tangy dough and aromatic herbs, they’re an ideal snack to elevate any meal. Whether you’re dipping them into creamy hummus or enjoying them on their own, these easy-to-make sourdough crisps are sure to become a family favorite. Dive into this simple, delicious recipe and transform your sourdough discard into crispy perfection!
Ingredients
1 cup golden wheat flour
sourdough starter
0.5 tsp fine sea salt flakes
4 tbsp room-temperature unsalted butter
2 tbsp assorted dried seasonings optional
olive oil for brushing
coarse salt like kosher or sea salt
- Alternative Ingredients:
Sourdough Starter: Replace with gluten-free sourdough starter or use 1 cup plain yogurt for a tangy flavor.
All-Purpose Flour: Use a gluten-free flour blend such as rice flour or almond flour for a gluten-free option.
Unsalted Butter: Substitute with vegan butter or coconut oil to make the crackers dairy-free.
Dried Herbs: Fresh herbs like rosemary or thyme can be used instead of dried for a vibrant flavor.
Olive Oil: Avocado oil or another neutral oil can be used for brushing the dough.
Coarse Sea Salt: Reduce or omit for a lower sodium version or use a salt substitute if needed.
Directions
- Prepare the Dough – In a large mixing bowl, combine the unfed sourdough starter, all-purpose flour, flaky sea salt, softened unsalted butter, and your chosen dried herbs. Mix thoroughly until the mixture forms a smooth and cohesive dough, ensuring it’s not too sticky.
- Chill the Dough – Split the dough into two equal portions and shape each into a small rectangular block. Wrap each block tightly with plastic wrap and place them in the refrigerator. Allow the dough to chill for at least 30 minutes, or up to a couple of hours, until it becomes firm and easier to handle.
- Preheat and Prepare for Baking – Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one portion of the chilled dough into a thin sheet using a rolling pin. Transfer the rolled dough onto a parchment-lined baking sheet.
- Cut and Season – Using a sharp knife or pizza cutter, slice the dough into cracker-sized squares or desired shapes. Lightly brush the tops with olive oil and sprinkle with coarse sea salt for added texture and flavor.
- Bake the Crackers – Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the crackers turn golden brown and crisp. Keep an eye on them to prevent burning.
- Cool and Store – Remove the crackers from the oven and let them cool completely on a wire rack. Once cooled, enjoy immediately or store in an airtight container for up to a week.
Equipment
- Mixing bowls
- Baking sheet
- measuring cups and spoons
Nutrition Facts
- Calories: 500kcal
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 30mg
- Sodium: 600mg
- Potassium: 200mg
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 2g
- Protein: 10g
- Vitamin A: 150IU
- Vitamin C: 0mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Herbed Sourdough Crisps
Can I use sourdough discard that’s been sitting in the fridge for a while?
Yes, sourdough discard that’s up to a week old works well. Just ensure it doesn’t have a strong, unpleasant smell that indicates spoilage.
What if I don’t have parchment paper for rolling or baking?
You can lightly grease the baking sheet with olive oil or use a silicone baking mat as an alternative to parchment paper.
Can I freeze the dough for later use?
Absolutely! Wrap the dough tightly in plastic wrap and freeze it for up to one month. Thaw in the refrigerator overnight before rolling and baking.
Why did my crackers turn out too soft?
The dough may have been too thick, or the baking time too short. Roll the dough thinner next time and bake until golden brown. Allow them to cool completely on a wire rack for maximum crispness.
Can I make these crackers gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure to add a binding agent, like xanthan gum, if your blend doesn’t already include it.
