Budget Sourdough Discard Green Garlic and Sunflower Seed Crisps
Crispy, savory wafers made from sourdough discard—a zero-waste way to use every bit of your starter. Green garlic and sunflower seeds add nutty depth and crunch to these light, golden crisps that are perfect for snacking or serving alongside soup and salad. Air-fried until shatteringly crunchy in just 12 minutes.
- Prep
- 8 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 25 min
- Makes
- About 16–20 crisps (2 servings as a snack)
Steps
Before you start
- Have sourdough discard at room temperature (not cold from the fridge)
- Measure out your sunflower seeds and chop your green garlic ahead of time
- Preheat your air fryer to 375°F (190°C) for 3 minutes
Mix the batter
- In a small mixing bowl, combine the sourdough discard, sliced green garlic, sunflower seeds, sea salt, and black pepper.
- Stir until evenly mixed—the batter will be thick and paste-like.
- The mixture should hold together but still be spreadable.
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Ready when: Ingredients are evenly distributed throughout
Tip: Don't overmix; you want to keep some of the green garlic and seeds visible for texture.
Prepare the air fryerOven 375°F / 190°C
- Preheat your air fryer to 375°F (190°C) for 3 minutes.
- Line the basket with parchment paper if desired—it helps prevent sticking and makes cleanup easier.
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Ready when: Air fryer beeps or displays ready
Tip: If your air fryer is small, you may need to cook in two batches to avoid crowding.
Portion onto parchment
- Using a spoon, drop small dollops of the sourdough mixture (about 1 tablespoon or 15 ml each) onto the parchment paper in the air fryer basket, spacing them about 1 inch (2.5 cm) apart.
- You should have about 16–20 crisps total.
- If working in batches, keep the remaining batter covered.
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Ready when: All portions are spread out with space between them
Tip: Don't overcrowd the basket; these crisps need air circulation to crisp evenly. Slightly flattened dollops with a spoon works better than leaving them in tall mounds.
Air fry the first batchOven 375°F / 190°C
- Set the air fryer to 375°F (190°C) and cook for 12 minutes.
- Halfway through (at 6 minutes), shake the basket or use a spatula to flip or stir the crisps for even browning.
- Watch for them to turn golden-brown and crispy at the edges.
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Ready when: Crisps are golden-brown, the edges are crispy and curled slightly, and they feel firm when tapped
Tip: If your air fryer runs hot, check at 10 minutes—every model is different. The sourdough will crisp faster than you might expect.
Cool the crisps
- Transfer the cooked crisps to a wire rack or plate and let them cool for 2–3 minutes.
- They will firm up and become crunchier as they cool.
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Ready when: Crisps are cool enough to handle and feel completely crispy throughout
Tip: Don't skip the cooling step—they seem soft while warm but crisp up dramatically as they cool.
Cook remaining batches (if needed)Oven 375°F / 190°C
- If you divided the batter, repeat steps 3 and 4 with the remaining mixture.
- The second batch typically cooks in the same time, though you can watch closely to avoid over-browning.
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Ready when: Second batch is golden-brown and crispy
Tip: If the second batch seems to be browning faster, lower the temperature by 10°F (5°C).
Good to know
Tips
- This is a true zero-waste recipe—use discard you would otherwise throw away, turning it into a luxury snack.
- If your sourdough discard is very thick or stiff, stir in 1–2 teaspoons (5–10 ml) of water to loosen it slightly before mixing with the other ingredients.
- For extra flavor, try adding a pinch of smoked paprika, dried thyme, or nutritional yeast to the batter.
- These crisps are excellent alongside a bowl of soup, as a cheese board cracker, or eaten plain as a savory snack.
Storage & reheating
Store cooled crisps in an airtight container at room temperature for up to 5 days. They will gradually soften over time. To re-crisp, pop them back into the air fryer at 350°F (175°C) for 2–3 minutes. Do not refrigerate or freeze; the moisture will make them soggy.
Substitutions
- green garlic (white and light green parts) → thinly sliced scallion (green parts only) or 1 teaspoon (2 g) of garlic powder. Fresh green garlic has a mild, sweet flavor; scallions offer a sharper onion note; garlic powder is less fresh but shelf-stable.
- sunflower seeds, raw or roasted unsalted → pumpkin seeds (pepitas) or sesame seeds in the same amount. Pumpkin seeds add earthiness; sesame gives a nuttier flavor. Both work equally well for texture.
- sourdough discard (unfed, at room temperature) → active sourdough starter (recently fed), or thin pancake batter made with flour, water, and a pinch of salt. Active starter will have more sour tang. Pancake batter will be more neutral but still crisp up beautifully.
- fine sea salt → kosher salt or table salt in the same amount. Adjust slightly if using table salt, as it is denser and saltier by volume.
