30-Minute Sourdough Discard Burrata and Heirloom Tomato Crisps
Transform sourdough discard into golden, crispy crackers topped with creamy burrata, sweet heirloom tomatoes, fresh basil, and a drizzle of quality olive oil. Air-fried to crispy perfection in minutes, these elegant bites work as an appetizer, light lunch, or snack. No special sourdough knowledge needed—just rescue that discard from the bin.
- Prep
- 10 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- About 16 crisps (4 per person)
Steps
Before you start
- Pat sourdough discard dry with a paper towel so it crisps rather than steams
- Select ripe heirloom tomatoes at room temperature for best flavor
- Have burrata at room temperature or chilled, depending on your preference
- Preheat air fryer to 380°F (193°C)
Prepare dough for crisps
- In a small bowl, stir together 1¼ cups (300 ml) sourdough discard and 1½ tablespoons (22 ml) olive oil until well combined.
- The mixture should be thick but spreadable.
- Mix in ½ teaspoon sea salt and ¼ teaspoon garlic powder (if using), plus a few grinds of black pepper.
- Let rest for 2 minutes.
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Tip: Patting the discard dry prevents steaming; the mixture should feel like thick pancake batter.
Cut parchment or prepare basket
- If using parchment paper in your air fryer, cut a sheet to fit the basket.
- Otherwise, lightly spray the basket with cooking oil.
- Have all components ready and within arm's reach before air frying.
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Tip: Parchment makes cleanup easier and prevents sticking.
Divide and spread dough
- Spoon the sourdough mixture onto the parchment or basket in 16 small mounds, spacing them about 1 inch apart.
- Using the back of a moistened spoon or a small offset spatula, gently flatten each mound into a thin round about ⅛ inch (3 mm) thick and roughly 2 inches (5 cm) in diameter.
- Aim for even thickness so they cook evenly.
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Tip: Flattening evenly is key to uniform crispness; don't worry if edges are rustic.
Air fry first batchOven 380°F / 195°C
- Transfer the parchment (or basket) to the air fryer preheated to 380°F (193°C).
- Air fry for 7–8 minutes, shaking the basket gently halfway through, until the crisps are golden brown and crispy at the edges with just a hint of give in the center.
- They will crisp further as they cool.
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Ready when: Crisps are golden brown, edges are crisp, and they sound crispy when tapped
Tip: If your air fryer is small, prepare 8 crisps and fry in two rounds. Don't overcrowd or they'll steam instead of crisp.
Cool and crisp up
- Spread the cooked crisps on a wire rack or plate.
- Let them rest for 3–5 minutes; they'll become crispier as they cool.
- If you're making a second batch, repeat with remaining dough.
- Taste a cool crisp; it should snap cleanly when bitten.
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Ready when: Crisps are fully crispy and snap cleanly when broken
Tip: Don't skip this cooling step—the crisps need time to set.
Slice tomatoes and prepare toppings
- While the crisps cool, slice the heirloom tomatoes into ¼-inch (6 mm) thick rounds.
- Tear the burrata into bite-sized pieces (or leave whole and slice just before serving).
- Tear the fresh basil leaves gently by hand so they don't bruise.
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Tip: Prepare tomatoes just before assembly so they don't weep liquid onto the crisps.
Assemble and serve
- Arrange the cooled crisps on a serving platter.
- Top each crisp with a slice or small piece of tomato, a small portion of burrata, and a few basil leaves.
- Drizzle very lightly with remaining olive oil (about ½ tablespoon total), season with a tiny pinch of fleur de sel or sea salt and a grind of black pepper.
- Serve immediately while crisps are still crispy.
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Tip: Assemble just before serving so the crisps don't soften from tomato moisture.
Good to know
Tips
- To save time, prep the burrata and basil while the crisps are air frying rather than all at once.
- Quality matters here: use the best burrata and heirloom tomatoes you can find, plus a fruity extra-virgin olive oil. The simplicity of the toppings means each ingredient shines.
- Air fryer temperatures vary slightly; if your crisps aren't browning evenly, rotate the basket or increase heat by 10°F (5°C) and watch closely.
- For a non-dairy version, omit the burrata and top each crisp with a thin slice of ripe tomato, a tiny drizzle of olive oil, torn fresh basil, and a sprinkle of sea salt.
Make ahead
The sourdough crisps can be made up to 2 hours ahead and stored in an airtight container at room temperature. Do not assemble with toppings more than 5 minutes before serving or the crisps will soften.
Storage & reheating
Store cooled, unfrosted crisps in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh on the day made. Do not refrigerate or freeze assembled crisps; the burrata and tomatoes don't freeze well. Bare crisps may be briefly crisped in a 300°F (150°C) air fryer for 2–3 minutes if they soften.
Substitutions
- burrata cheese, fresh → fresh mozzarella, ricotta salata, or creamy chèvre. Use equal weight. Fresh mozzarella will be milder; ricotta salata adds a salty tang; chèvre brings tanginess.
- heirloom tomatoes, mixed varieties → cherry or grape tomatoes, halved lengthwise, or ripe regular tomatoes. Cherry and grape tomatoes are sweeter and juicier; halve them lengthwise so they don't roll off the crisps.
- fresh basil leaves → fresh mint, oregano, or parsley. Mint adds coolness; oregano brings an herbaceous bite; parsley is milder. Use the same volume.
- active sourdough starter (discard or fed) → unfed sourdough starter or even active dry yeast mixed with water (1 tsp yeast + 1¼ cups warm water). If using active yeast, let it rest for 10 minutes before spreading so it hydrates fully.
