How to Make Crispy Homemade Sourdough Chips

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 perfectly for dipping or as crisp crackers beside soups and salads.

I discovered this recipe one evening when I wanted a crunchy side for taco soup and didn’t feel like running to the store. A quick mix of sourdough discard, oil, and a smoky spice blend produced a thin, crisp snack with bold flavor. Since then, these chips have become my go-to way to use discard—simple to make and endlessly adaptable.

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

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

• Waste-free: A practical and tasty way to use sourdough discard instead of tossing it.
• Fast and easy: No complicated dough handling—just mix, spread, and bake.
• Flavorful and customizable: Use whatever spices you prefer, from savory herb blends to spicy taco-style seasonings.
• Versatile: Great for dipping, snacking, or crumbling over soup and salads for extra crunch.

Ingredients for Crispy Sourdough Discard Chips

This recipe is intentionally simple. Measure the starter by weight for best results.

• 200 grams unfed sourdough starter (discard)
• 25 grams olive oil
• 1/2 teaspoon table salt
• 1 teaspoon smoked southwest seasoning mix (or seasoning of your choice)
• Freshly ground black pepper, to taste

Crispy & Spicy Sourdough Chips

Yield: 4 servings • Prep: 10 minutes • Cook: 1 hour • Additional time: 30 minutes • Total time: about 1 hour 40 minutes

Crispy sourdough chips are an easy, delicious way to use up discard. Seasoned and baked until golden, they make a crunchy snack, a dipper, or a flavorful crumble for soups.

Ingredients

• 200 grams sourdough starter (not fed)
• 25 grams olive oil
• 1/2 teaspoon table salt
• 1 teaspoon Smoky Southwest seasoning (or seasoning of your choice)
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 325°F (160°C). Remove the sourdough starter from the refrigerator and let it sit at room temperature for about 30 minutes so it warms slightly and becomes easier to work with.
2. In a medium mixing bowl, combine the sourdough starter, olive oil, salt, seasoning mix, and fresh ground pepper. Use a Danish whisk or a sturdy whisk to beat the mixture until it becomes smooth and well combined.
3. Line a jelly-roll pan (about 15 x 10 inches) with parchment paper. Pour the mixture onto the prepared pan and use an offset spatula to spread it as thin and even as possible, reaching the edges of the pan.
4. Bake at 325°F for 15 minutes. Remove the pan and score the baked sheet into roughly 1-inch squares using a pizza wheel or sharp knife. The sheet will still be soft at this point; scoring just marks the pieces for easier breaking later.
5. Return the pan to the oven and continue baking for another 20 to 45 minutes, depending on your oven and pan—check periodically. Bake until the chips are deep golden and crisp.
6. To cool, lift the parchment with the chips out of the pan and place it on a wire rack. Once fully cooled, break into individual squares and serve.

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

Simple Instructions at a Glance

Mix starter with oil and spices, spread thin on parchment, bake, score after 15 minutes, then finish baking until golden and crisp. Cool completely and break into pieces.

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Helpful Tips for Success

• Let the starter warm up for about 30 minutes so it mixes smoothly with oil and spices.
• Use an offset spatula for the most even, ultra-thin spread; thinness is key to crispness.
• Check the chips early and often during the final bake step—oven temperatures and pan materials affect baking time.
• If you want very uniform pieces, score carefully after the first bake; the sheet will be soft but scoring makes final separation neat.

Portioning and Storage

These chips are great as a crunchy side or snack. The recipe as written serves about four; double the batch for a crowd. 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—thaw at room temperature to restore crunch.

Substitutions and Flavor Variations

• Seasonings: Swap the smoky blend for Everything Bagel seasoning, garlic and herb, or a homemade taco mix (paprika, garlic powder, cumin, chili powder).
• Oil: Substitute avocado oil, grapeseed oil, or melted butter for a different flavor profile.
• Spicy kick: Add a pinch of cayenne or smoked paprika to the mix for extra heat.

How to Use These Chips

• Serve alongside soups for a crunchy contrast.
• Pair with dips—hummus, guacamole, or creamy cheese dips are all excellent.
• Sprinkle broken pieces over salads or bowls for texture.

More Sourdough Ideas

If you enjoy using sourdough discard, try making brownies, muffins, or quick sandwich loaves that use starter in the batter. These discard-based recipes are a great way to reduce waste and add subtle tangy flavor to baked goods.