Crispy sourdough discard chips are a simple, delicious way to use up extra sourdough starter. Rolled thin and baked until crunchy, they work just as well as chips for dipping as they do as crackers alongside soup.
I first made these when I needed something crunchy to go with a pot of taco soup and didn’t want to run to the store. A quick experiment with sourdough discard and a homemade spice blend turned into a thin, crispy snack with big flavor—and now it’s one of my favorite ways to use up discard.
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 and tasty way to avoid waste.
- Quick and easy: No rolling dough required—just mix, spread, and bake.
- Customizable flavors: Tailor the seasoning to your taste with endless spice options.
- Crispy and delicious: Perfect for soups, dips, or snacking on their own.
Ingredients for Crispy Sourdough Discard Chips
For exact measurements and instructions, check out the full printable recipe card at the bottom of this post.
- Unfed sourdough starter (discard)
- Olive oil
- Salt, fresh ground pepper, and spices
Simple Instructions for Making Sourdough Chips
(For all the detailed instructions, refer to the printable recipe card.)
1.Mix the sourdough discard with oil and spices until well mixed. 
2. Use an off-set spatula to spread the mixture as thin as possible. 
3.After baking 15 minutes, score into 1 inch chip shapes and put back in the oven.
3.Continue baking until they become crispy and browned. 
4. Cool completely before breaking apart.
Helpful Tips When Making Sourdough Chips
- Take your sourdough starter out of the fridge and let it sit at room temperature for about 30 minutes before starting to mix up the chips. It’s so much easier to work with when it’s not super cold.
- Use an offset spatula for even spreading. (affiliate link)
- Keep an eye on bake time—every oven is different!
- Experiment with spice blends to find your favorite flavor.
How to Portion and Store This Recipe to Fit Your Lifestyle
We found this recipe was perfect as a crispy & spicy add-in for our taco soup one night, with some leftovers to munch on the next day. If you’re making these for a family, you just might want to double the batch. They’ll disappear quickly!
To store homemade sourdough chips or crackers, place them in an airtight container or resealable bag. They’ll keep on the counter for 1-2 weeks or freeze for up to 2 months.
Substitutions and Variations for Sourdough Chips
- Seasonings: Try Everything But the Bagel seasoning or make a taco seasoning blend with paprika, garlic powder, cumin, and chili powder.
- Oil: Swap olive oil for avocado oil or melted butter for a richer flavor.
Grandma Rita’s Kitchen Tips
Remember that every oven and pan bakes differently. Try to become best friends with yours. Using different types of baking pans (I used a stoneware baking pan for this) also affects the end results of your baking. So, keep an eye on the bake time for each recipe. You may find your oven tends to bake things faster or slower than recipes suggest. To play it safe, I always check the baking item earlier than the time suggests in a recipe. This particular recipe may vary dramatically based on your oven and pan, so check on it after 20 minutes.
My FavoriteSourdough Tools
You certainly don’t have to have fancy sourdough tools to make sourdough recipes. But, I’ve done it long enough that I have some things I couldn’t live without now! My danish whisk is one. You can find all my favorite sourdough tools here on Amazon USA or Amazon Canada. (They are affiliate links.)
How to Use Sourdough Chips or Crackers
- Use sourdough chips for a tasty crunch to go with your favorite soups.
- Pair with your favorite dip for a yummy snack or appetizer.
Other Sourdough Recipes You Might Enjoy:
- Beginner tips & recipe for baking sourdough in dutch oven (This is the classic sourdough loaf most people think of.)
- Use discard to make these amazing, fudgy sourdough brownies
- Honey oat sourdough sandwich bread is quicker than classic sourdough bread, and is perfect for lunches.
- Sourdough rhubarb muffins are a delicious way to use garden rhubarb.
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Crispy & Spicy Sourdough Chips
Crispy sourdough chips are a quick, tasty way to use up discard. Seasoned well and baked until golden, they're great for snacking or crumbled over your favorite soup.
Ingredients
Method
- Heat the oven to 325 degrees. Take the sourdough starter out of the refrigerator and let it sit on the counter for about 30 minutes to warm slightly.
- In a medium bowl, combine 200 grams of sourdough starter, 25 grams of olive oil, 1/2 teaspoon salt, 1 teaspoon southwest seasoning mix, and freshly ground pepper. Beat with a Danish whisk (or any sturdy whisk) until the mixture is smooth and fully combined.
- Line a jelly roll pan (15 x 10 inches) with parchment paper. Pour the mixture onto it and spread with an offset spatula so it's as thin and even as possible, right out to the edges.
- Bake at 325 degrees for 15 minutes, then remove and score into 1 inch squares with a pizza cutter. The chips will still be very soft at this stage and won't cut all the way through, which is fine; you're just marking them. Return the pan to the oven for another 20 to 45 minutes. Bake times vary a lot depending on your pan and oven, so check often and bake until the chips are nicely golden brown.
- Cool by lifting the parchment and chips out of the pan and setting them on a wire rack. Once fully cooled, break into squares.
