30-Minute Sourdough Discard Roasted Garlic and Fresh Herb Butter Crisps
Crispy, golden sourdough crackers made from discard with the rich, mellow flavors of roasted garlic and fresh herbs. These thin, shattering crisps are ready in half an hour, making them perfect for snacking, entertaining, or turning stale sourdough into something irresistible. Brushed with garlic-herb butter before baking, they achieve maximum crunch and flavor with minimal effort.
- Prep
- 12 min
- Cook
- 13 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- About 32 crisps (4 servings)
Steps
Before you start
- Preheat your oven to 400°F (200°C)
- Pat your sourdough discard dry with paper towels—moisture prevents crispness
- Measure and combine all herbs and garlic ahead of time
Make the herb butter
- In a small saucepan over low heat, combine the softened butter, roasted garlic paste, thyme, rosemary, and parsley.
- Stir gently until fully combined and fragrant, about 1–2 minutes.
- Do not let it brown.
- Season lightly with sea salt and black pepper.
- Remove from heat and set aside while you prepare the dough.
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Ready when: Mixture is fragrant and evenly combined
Tip: Keep the heat low to preserve the delicate herb flavors and prevent the butter from browning.
Spread discard and score
- Divide the patted-dry sourdough discard between the two baking sheets, spreading it into an even ¼-inch (6 mm) layer.
- Use a spatula or the back of a spoon to smooth it as much as possible, though some unevenness is fine—it adds to the rustic character.
- Once spread, use a sharp knife to score the discard into 2-inch (5 cm) squares or rectangles, cutting almost but not quite all the way through.
- This helps them break apart cleanly after baking.
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Ready when: Discard is evenly spread and lightly scored into pieces
Tip: Patting the discard dry is critical—any excess moisture will steam instead of crisping.
Brush with herb butter
- Using a pastry brush, apply the warm herb butter generously and evenly across both sheets of discard.
- Work from the center outward and make sure the butter and herb mixture reaches into the scored lines.
- The butter should coat the surface richly but not pool in spots.
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Ready when: Herb butter is evenly distributed across all scored sections
Tip: If the butter cools and thickens, warm it gently over low heat again so it brushes smoothly.
Bake until golden and crispOven 400°F / 205°C
- Place both baking sheets in the preheated 400°F (200°C) oven on the middle and upper racks.
- Bake for 12–14 minutes, rotating the sheets halfway through (about 6 minutes in), so both bake evenly.
- The crisps are done when they are deep golden brown at the edges and throughout, with no pale or doughy spots remaining.
- They should look shatteringly crisp.
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Ready when: Crisps are deep golden brown throughout with no pale centers, edges curl slightly and shatter when bent
Tip: Rotate the sheets halfway through to ensure even browning and prevent burning on one end. Watch carefully in the final 2 minutes—they can go from golden to burnt quickly.
Cool and break apart
- Remove the baking sheets from the oven and let the crisps cool on the pan for 3–5 minutes.
- This brief cooling allows them to firm up and become crunchier.
- Once cooled slightly, break or snap them apart along the scored lines.
- They will crisp up further as they cool completely.
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Ready when: Crisps are firm enough to break cleanly along scored lines and are no longer hot to the touch
Tip: Don't skip the cooling time on the pan—it makes a huge difference in final crunchiness. They'll continue to crisp as they cool.
Good to know
Tips
- If your sourdough discard is very wet, it won't crisp—pat it thoroughly with paper towels, even pressing it gently to expel excess moisture.
- Fresh herbs are essential here; dried herbs lack the bright, fresh character these crisps need. If using only dried, reduce quantities by half.
- For extra flavor variation, try adding ½ teaspoon of Dijon mustard or a tiny pinch of cayenne pepper to the herb butter.
- These crisps are best enjoyed the same day they're baked, when they're at maximum crunch. After that, store airtight and refresh in a warm oven if needed.
Make ahead
You can make these crisps up to 4 days ahead. Store them in an airtight container at room temperature, and they will stay crisp. You can also prepare the herb butter and measure all ingredients up to 8 hours in advance, storing the butter in the refrigerator. Let it come to room temperature before brushing.
Storage & reheating
Room temperature: Store in an airtight container for up to 4 days. They will gradually soften over time. Freezer: Freeze cooled crisps in a freezer-safe container or bag for up to 2 months. Reheat in a 350°F (175°C) oven for 3–4 minutes to restore crispness. Do not refrigerate, as moisture encourages softening.
Substitutions
- roasted garlic cloves → 3–4 cloves fresh raw garlic, minced very fine, or 1 teaspoon garlic powder. Raw garlic will have a sharper bite than roasted; garlic powder mellows but is more subtle. If using fresh garlic, mix it into the butter just before brushing to preserve its pungency.
- fresh thyme leaves → ½ tablespoon dried thyme, or fresh dill, oregano, or sage. Use half the amount if substituting with dried herbs, which are more concentrated. Dill and sage work beautifully in place of thyme.
- fresh rosemary leaves → ¾ teaspoon dried rosemary, or omit entirely for a lighter herb profile. Fresh rosemary has an essential oil intensity that dried cannot replicate. If using dried, crush it between your palms before mixing to release flavor.
- sourdough starter discard, at room temperature → Active sourdough starter or discarded pancake batter (reduce butter proportionally). The texture will vary—sourdough starter is thinner and may need to bake a minute or two longer. Pancake batter will yield slightly sweeter, fluffier crisps.
