Finger FoodEastern EuropeanMedium

Air Fryer Sourdough Discard Beet and Horseradish Cream Cheese Crisps

Name: Air Fryer Sourdough Discard Beet and Horseradish Cream Cheese Crisps
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: Eastern European
Ingredients: 1 cup (240 ml) sourdough discard (unfed, at room temperature), patted dry with paper towels; ½ cup (80 g) roasted beets (no vinegar or sauce), finely diced (about ¼ inch/6 mm pieces); ½ cup (60 g) all-purpose flour; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ teaspoon (2 g) caraway seeds (optional but recommended) (optional); 2 teaspoons (10 ml) olive oil spray; 4 ounces (113 g) cream cheese, softened to room temperature; 2 tablespoons (30 g) prepared horseradish (drained, squeezed dry); 1 tablespoon (3 g) fresh dill, finely chopped; ½ teaspoon (2½ ml) fresh lemon juice; ¼ teaspoon (1½ g) sea salt

From the MyKitchenBank Kitchen

Crispy, tangy sourdough discard crackers studded with roasted beets and topped with a sharp horseradish cream cheese spread spiked with fresh dill. These Eastern European–inspired crisps are perfect as an appetizer or snack, with natural sweetness from beets balanced by peppery horseradish bite. Made in the air fryer for speed and minimal oil.

Prep: 20 min
Cook: 12 min
Wait: 10 min
Total: 42 min
Makes: 24 crisps (about 2 ounces/57 grams per serving)

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Ingredients

24 servings

For the crisps
1 cup (240 ml) sourdough discard (unfed, at room temperature), patted dry with paper towels
½ cup (80 g) roasted beets (no vinegar or sauce), finely diced (about ¼ inch/6 mm pieces)
½ cup (60 g) all-purpose flour
½ teaspoon (3 g) kosher salt
¼ teaspoon (0.5 g) freshly ground black pepper
½ teaspoon (2 g) caraway seeds (optional but recommended) (optional)
2 teaspoons (10 ml) olive oil spray
For the horseradish cream cheese
4 ounces (113 g) cream cheese, softened to room temperature
2 tablespoons (30 g) prepared horseradish (drained, squeezed dry)
1 tablespoon (3 g) fresh dill, finely chopped
½ teaspoon (2.5 ml) fresh lemon juice
¼ teaspoon (1.5 g) sea salt

Equipment (8)

Air fryer (3.5-quart/3.3-liter or larger)
Large bowl
Small bowl
Parchment paper or silicone mat (optional, for air fryer basket)
Rubber spatula
Fork or small whisk
Sharp knife and cutting board
Measuring spoons and cups

Steps

Before you start

Pat the sourdough discard dry with paper towels to remove excess moisture—this is crucial for crispy results
Have a ruler or measuring tape handy to cut uniform 2×2-inch (5×5 cm) squares
Roast or have roasted beets on hand; room-temperature beets work best for chopping
Preheat your air fryer to 380°F (193°C) for 3 minutes

1
Mix the dough base
- In a large bowl, combine the patted-dry sourdough discard, diced roasted beets, all-purpose flour, kosher salt, black pepper, and caraway seeds (if using).
- Stir with a rubber spatula until a thick, uniform paste forms with no dry flour streaks visible.
- The beets will color the dough a deep pink.
- Let sit for 2 minutes so the flour fully hydrates.
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Ready when: Mixture is smooth and uniform with no dry flour visible
Tip: Overmixing is not a concern here; a well-combined dough spreads more evenly.
2
Shape into crackers
- Line your air fryer basket with parchment paper or a silicone mat (optional but helpful for cleanup).
- Transfer the dough to a flat cutting board dusted lightly with flour.
- Using a knife or dough scraper, divide it into 24 pieces (roughly 1 × 1.5 inches/2.5 × 4 cm each), or simply pinch off pieces roughly the size of a walnut and flatten them on the parchment.
- Aim for ¼-inch (6 mm) thickness—even thickness ensures uniform crisping.
- Space them ½ inch (1.3 cm) apart on the parchment.
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Ready when: 24 evenly spaced, flattened crackers about ¼ inch thick
Tip: Don't make them too thick or they'll be chewy inside; too thin and they'll burn. Uniform thickness is key for consistent cooking.
3
Spray and season the crisps
- Lightly spray the tops of all the shaped crackers with olive oil spray (about 2 teaspoons total, divided evenly).
- The spray helps them crisp and brown.
- If desired, sprinkle a tiny pinch of fleur de sel or additional caraway on top for extra flavor.
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Ready when: All crackers have a light, even coating of oil
Tip: Don't oversaturate or they'll be oily; a light spray is all you need for the air fryer.
4
Air fry in batchesOven 380°F / 195°C
- Working in batches (you'll likely need 2–3 depending on basket size), carefully transfer the parchment paper with crackers into the preheated air fryer basket at 380°F (193°C).
- Air fry for 10–12 minutes, shaking the basket gently halfway through (at 5–6 minutes) if crackers are cooking unevenly.
- The crisps are done when they're golden brown, slightly darkened at the edges, and completely firm to the touch—no soft centers.
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Ready when: Golden brown, firm all over, slightly dark at edges, no soft centers
Tip: Don't skip the midway shake; sourdough discard can cook unevenly. If they still feel slightly soft after 10 minutes, add 1–2 more minutes.
5
Cool completely
- Transfer the finished batch to a wire rack or plate.
- Let cool for at least 5 minutes before handling (they firm up further as they cool).
- Repeat with remaining dough in 1–2 more batches.
- Do not stack warm crisps or they'll soften.
- Once fully cooled, crisps will be hard and snappy.
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Ready when: Completely cool and hard to the bite with no flexibility
Tip: Cooling is essential for the crispy texture; do not skip this step or serve them warm.
6
Make the horseradish cream cheese spread
- While crisps cool, place softened cream cheese in a small bowl.
- Add the drained prepared horseradish, fresh chopped dill, lemon juice, and sea salt.
- Stir gently with a fork until well combined and light pink in color.
- Taste and adjust horseradish or salt as desired—it should have a pleasant peppery bite without overpowering the cream cheese.
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Ready when: Smooth, spreadable mixture with uniform pale pink color and no lumps
Tip: Make this while the final batch of crisps cooks to save time. Don't overmix or the cream cheese can become grainy.
7
Serve
- Arrange cooled crisps on a platter.
- Transfer the horseradish cream cheese spread to a small bowl and serve alongside for dipping, or spread a small dollop on each crisp at the last moment before serving.
- Garnish the spread with a few fresh dill fronds if desired.
- Serve at room temperature.
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Ready when: Crisps and spread are ready to eat
Tip: If topping crisps in advance, spread the mixture on just before serving so the crisps stay crispy. The spread can be made up to 24 hours ahead.

Good to know

Tips

Sourdough discard moisture varies widely; if your dough seems too wet after mixing, sprinkle in 1–2 teaspoons more flour. The batter should be thick and spreadable, not wet or runny.
Pat canned beets very dry before dicing—excess liquid prevents crisping and makes the dough soggy. Freshly roasted or vacuum-packed beets work best.
For a less spicy version, reduce horseradish to 1 tablespoon (15 g) or rinse it briefly under cold water to soften its bite.
These crisps are best served within a few hours of cooling, while the texture is at its crispest. If serving at a party, keep them in an airtight container and open only at serving time to maintain crispness.

Make ahead

The horseradish cream cheese spread can be made up to 24 hours ahead and stored in an airtight container in the refrigerator. The crisps can be made up to 5 days ahead and stored in an airtight container at room temperature (they will stay crispy). If they soften, re-crisp them in a 350°F (177°C) air fryer for 2–3 minutes before serving.

Storage & reheating

Room temperature: Store cooled crisps in an airtight container for up to 5 days; they stay crispy. If they soften from humidity, re-crisp in a 350°F (177°C) air fryer for 2–3 minutes. Refrigerator: Horseradish cream cheese spread keeps in an airtight container for up to 3 days. Do not refrigerate finished crisps as they absorb moisture. Freezer: Uncooked dough rounds can be frozen on a parchment-lined tray for up to 1 month, then air-fried directly from frozen (add 2–3 minutes to cook time). Finished crisps do not freeze well.

Substitutions

prepared horseradish (drained, squeezed dry) → 2 tablespoons (30 g) fresh horseradish root, finely grated and squeezed dry. Fresh horseradish is sharper and more pungent; start with 1½ tablespoons and adjust to taste.
caraway seeds (optional but recommended) → ¼ teaspoon fennel seeds or ¼ teaspoon anise seeds (optional). These add a different but complementary licorice note typical of Eastern European flavors. Omit entirely if preferred.
fresh dill, finely chopped → 1 tablespoon (3 g) fresh chives, finely chopped, or ½ teaspoon dried dill. Chives are milder; dried dill works but use only half the amount as it concentrates.
roasted beets (no vinegar or sauce) → ½ cup (80 g) finely diced roasted parsnips or 3 tablespoons (35 g) roasted beets + 2 tablespoons (20 g) grated raw apple. Parsnips give earthiness; the apple adds sweetness and moisture similar to beets.