Crispy Homemade Sourdough Chips Recipe

Crispy sourdough discard chips are an easy, flavorful way to use up extra sourdough starter. Spread thin and baked until golden and crunchy, they work equally well as chips for dipping or as crackers alongside soup.

A plate mounded with crispy sourdough discard chips.

I first made these when I needed something crunchy to serve with a pot of taco soup and didn’t want to run to the store. A quick experiment with sourdough discard and a simple spice blend turned into a thin, crispy snack with big flavor. Now it’s one of my favorite ways to put discard to good use.

Call them chips or call them crackers—they disappear either way.

Why You’ll Love These Sourdough Chips (or Are They Crackers?)

Uses sourdough discard: A practical, tasty way to avoid waste.
Quick and easy: No kneading or rolling required—just mix, spread, and bake.
Customizable flavors: Swap spice blends to create savory, smoky, or spicy versions.
Crispy and versatile: Great with soups, salads, dips, or as a snack on their own.

A container of smokey southwest seasoning beside a plate of sourdough chips. — Smoky Southwest seasoning gives these chips a Doritos-like heat and flavor — you can use any seasoning you prefer.

Ingredients for Crispy Sourdough Discard Chips

Below are the exact amounts used in this recipe. The method is forgiving—adjust spices and oil to taste.

200 grams unfed sourdough starter (discard)
25 grams olive oil
1/2 teaspoon table salt
1 teaspoon Smoky Southwest seasoning (or seasoning of your choice)
Freshly ground pepper to taste

A plate of crispy sourdough chips. — This batch is the perfect portion for two. For more people, double the recipe—these chips disappear fast.

Crispy & Spicy Sourdough Chips — Recipe Card

Yield: 4 servings

Prep time: 10 minutes (plus 30 minutes to warm starter)

Cook time: 1 hour (plus additional 30 minutes cooling)

Total time: about 1 hour 40 minutes

Instructions

Preheat the oven to 325°F (165°C). Remove the sourdough starter from the fridge and let it sit at room temperature for about 30 minutes so it warms slightly—this makes it easier to work with.
In a medium mixing bowl combine 200 grams sourdough discard, 25 grams olive oil, 1/2 teaspoon salt, 1 teaspoon Smoky Southwest seasoning (or your preferred spice), and freshly ground pepper. Whisk vigorously with a Danish whisk or sturdy whisk until the mixture is smooth and well combined.
Line a jelly-roll pan (about 15 x 10 inches) with parchment paper. Pour the mixture onto the pan and spread it as thinly and evenly as possible to the edges using an offset spatula.
Bake at 325°F for 15 minutes. Remove the pan and score the soft sheet into roughly 1-inch squares with a pizza wheel or sharp knife. The sheet will still be soft—scoring now helps separate pieces later.
Return the pan to the oven and continue baking for 20–45 minutes, depending on your oven and pan. Watch for a uniform golden-brown color and crisp edges. Times vary—check frequently after 20 minutes.
When fully browned and crisp, remove the pan and transfer the parchment with the chips to a wire rack. Allow them to cool completely; they will crisp up further as they cool. Once cooled, break along the scored lines into individual chips.

Nutrition (per serving)

Calories: 147 • Total Fat: 7g • Saturated Fat: 1g • Unsaturated Fat: 5g • Cholesterol: 0mg • Sodium: 646mg • Carbohydrates: 19g • Fiber: 2g • Sugar: 0g • Protein: 3g

Baked sourdough chips that are browned and crispy. — Continue baking until the chips are browned and crisp. Cooling fully solidifies their texture.

Simple Instructions Recap

Mix discard with oil and spices, spread thin on parchment, bake, score after the first bake, then finish baking until golden and crisp. Cool fully before breaking into chips.

Helpful Tips When Making Sourdough Chips

Let the discard warm at room temperature for about 30 minutes—it spreads more easily when not straight from the fridge.
Use an offset spatula for the most even, paper-thin layer.
Check your chips often during the second bake. Oven and pan type (metal, stoneware, rimmed baking sheet) dramatically affect bake time.
If you want a crisp, uniform color, rotate the pan halfway through baking.
Experiment with spice blends—everything bagel, garlic-parmesan, or taco-style spices all work well.

Sourdough chips on a plate. — Cool completely before breaking apart so the chips hold their shape.

Portioning and Storage

This recipe made a nice accompaniment for a soup supper with some leftovers to snack on the next day. For larger groups or families, double the batch. Store cooled chips in an airtight container or resealable bag at room temperature for 1–2 weeks. For longer storage, freeze in a sealed bag for up to 2 months.

Substitutions and Variations

Seasonings: Try Everything Bagel seasoning, garlic-parmesan, or a taco blend with paprika, garlic powder, cumin, and chili powder.
Oil: Swap olive oil for avocado oil or melted butter for a richer, buttery flavor.
Texture: For thicker, cracker-like pieces, leave the mixture slightly thicker when spreading; for ultra-crispy chips, spread as thin as possible.

How to Use Sourdough Chips or Crackers

Add crunch to soups and stews by crumbling chips over the bowl.
Serve with hummus, guacamole, or your favorite dip as an appetizer.
Enjoy them as an on-the-go snack or with a cheese board.

Other Sourdough Ideas

Classic Dutch oven sourdough loaf—great for sandwiches and toast.
Sourdough brownies using discard for a fudgy treat.
Honey oat sourdough sandwich bread for quicker, soft loaves.
Sourdough rhubarb muffins to use seasonal fruit with discard.

If you enjoy sourdough discard recipes, these chips are a fast, zero-waste snack that showcases how versatile sourdough discard can be. Make a batch, try different seasonings, and enjoy the satisfying crunch.