Air Fryer Sourdough Discard Sumac and Dried Oregano Crisps
Crispy, tangy flatbread crisps made from sourdough starter discard, seasoned with bright sumac and herbaceous dried oregano in the Levantine tradition. These are ready in minutes in the air fryer—no added yeast or long fermentation needed. Perfect for snacking, dipping, or serving alongside mezze.
Steps
Before you start
- Use sourdough discard at room temperature or straight from the fridge—both work equally well.
- Have your air fryer clean and ready; no need to preheat.
- Measure sumac and oregano before mixing so you can adjust seasoning to taste.
Mix the dough
- In a small bowl, combine 1 cup (240 ml) sourdough discard, 1.5 teaspoons (4 g) sumac, 1.5 teaspoons (3 g) dried oregano, 2 tablespoons (30 ml) olive oil, and 0.5 teaspoon (3 g) sea salt.
- Stir with a spoon until you have a thick, paste-like dough with no dry pockets.
- The texture should be sticky but cohesive—similar to a wet cookie dough.
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Ready when: Dough is evenly mixed with no dry streaks
Tip: Don't overmix; you want the seasoning distributed but the dough still slightly rustic. Slight clumps of oregano are fine.
Cut and portion crisps
- Spoon or scoop the dough onto a sheet of parchment paper (or directly into your air fryer basket if not using parchment).
- Using the back of a spoon or an offset spatula, spread and flatten the dough into a thin sheet about 1/8 inch (3 mm) thick, covering roughly a 6×8 inch (15×20 cm) area.
- Using a knife or pizza cutter, cut the sheet into roughly 1×2 inch (2.5×5 cm) rectangles or irregular shards.
- Separate them slightly so air can circulate.
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Ready when: Pieces are cut and spread in a single layer with small gaps between them
Tip: If using parchment, you can cut it into a rough rectangle to fit your air fryer basket, then transfer parchment and dough together. This saves cleanup and prevents sticking.
Air fry the crispsOven 375°F / 190°C
- Place the parchment (or dough if not using parchment) into your air fryer basket in a single layer.
- Set the temperature to 375°F (190°C) and air fry for 12 minutes, shaking the basket or stirring the crisps halfway through (around 6 minutes) to ensure even cooking.
- The crisps on the edges may brown faster than the center pieces, so move them around if you notice uneven coloring.
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Ready when: Crisps are golden brown, dry, and snap when bent; no soft, doughy centers remain
Tip: If your air fryer runs hot, start checking at 10 minutes. Thin crisps can brown quickly, and you want them golden but not burnt. Some crisps will finish before others—that's normal.
Cool and crisp
- Transfer the finished crisps to a plate or cooling rack.
- They will continue to firm up as they cool.
- After 2–3 minutes, they should be completely crispy and snappable.
- Taste one and adjust seasoning on any remaining batches if needed (sprinkle a pinch more sumac or salt before the next fry if desired).
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Ready when: Crisps are completely dry, crisp, and cool to the touch
Tip: Don't skip the cooling time—warm crisps feel soft, but they harden as they cool. This recipe makes a single layer; if you have a large air fryer, you can halve the cooling time by frying two batches back-to-back.
Good to know
Tips
- This recipe is perfectly designed for using sourdough discard—no need to let it sit or ferment. The air fryer's high heat puffs and crisps the discard immediately.
- Sumac is a tart, dried red spice essential to Levantine cuisine. Find it in Middle Eastern markets, specialty spice shops, or online. Barberries or dried pomegranate molasses cannot replicate its flavor exactly, so sumac is worth sourcing.
- For extra richness, sprinkle a tiny pinch of fleur de sel on the crisps right after air frying, while they're still warm and slightly oily.
- These crisps are wonderful dipped in hummus, baba ganoush, muhammara, or labneh, or served alongside fresh herbs, olives, and cheese as part of a mezze board.
Make ahead
Prepare and fry these crisps up to 2 days ahead. Store cooled crisps in an airtight container at room temperature.
Storage & reheating
Room temperature in an airtight container (glass jar or zip-top bag with air pressed out): up to 3 days. They will soften slightly in humid conditions. To re-crisp, return to the air fryer at 350°F (175°C) for 2–3 minutes. Do not refrigerate (moisture will soften them). Freezing is not recommended; texture will suffer upon thawing.
Substitutions
- ground sumac → Lemon zest (finely grated, about 1.5 teaspoons or 3 g). Loses the signature tart, slightly fruity sumac flavor but adds bright citrus. Less traditional but delicious.
- dried oregano → Dried thyme or dried marjoram (same amount). Thyme is slightly more peppery; marjoram is sweeter. Both pair beautifully with sumac in Middle Eastern flavors.
- extra-virgin olive oil → Neutral oil (vegetable, canola, or avocado oil; same amount). The recipe works fine, but you lose the olive oil's fruity depth and richness. Recommended only if you don't have olive oil on hand.
- sourdough starter discard → Active sourdough starter (1 cup fed or unfed; see note). Works equally well. If using freshly fed starter, the crisps may puff slightly more. Adjust sumac and oregano to taste if using a different starter with different flavor notes.
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- Meal
- Snack
- Cuisine
- Middle Eastern
- Method
- Air Fryer
- Quick & Easy
- 30-Minute5 Ingredients or LessEasyBeginner