Healthy Sourdough Discard Whipped Avocado and Lime Rounds
Crispy baked sourdough rounds made from discard, topped with whipped avocado and lime spread. These thin, crunchy flatbread crisps are loaded with fresh cilantro and jalapeño heat, making them a nutritious snack or appetizer that tastes far more indulgent than it is. Perfect for using up your sourdough starter and impressing guests with minimal effort.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 32 min
- Makes
- 16 rounds (4 per person)
Steps
Before you start
- Have your sourdough discard at room temperature
- Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper
- Ripe but firm avocados work best—they won't turn brown as quickly
- Have all ingredients for the avocado topping prepped before baking the rounds
Prepare the dough
- In a small bowl, mix together the sourdough discard, olive oil, and fine sea salt with a fork until just combined into a thick, sticky batter.
- The mixture should be spreadable but not completely smooth—small lumps are fine and add texture.
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Tip: Do not overmix or knead; a rough batter creates a crispier texture when baked.
Shape the rounds
- Divide the batter into 16 equal portions (about 1 tablespoon each).
- Using a small ice cream scoop or spoon, drop spoonfuls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Use the back of the spoon or an offset spatula to gently flatten each mound into a thin, irregular round about ⅛ inch (3 mm) thick.
- The rounds don't need to be perfectly uniform.
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Tip: If the batter is too thick to flatten, dip your spoon in water between rounds to help spread it without tearing.
Bake the roundsOven 400°F / 205°C
- Place both baking sheets in a preheated 400°F (200°C) oven.
- Bake for 10–12 minutes, rotating the sheets halfway through (around 6 minutes), until the rounds are golden brown and crispy at the edges and slightly firm in the center.
- The edges will darken first.
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Ready when: Rounds are golden brown with crispy edges, and the thinner parts are firm when tapped with a fork
Tip: Watch the second half of baking closely—these thin rounds can go from golden to burnt in 1–2 minutes.
Cool the rounds
- Remove the baking sheets from the oven and let the rounds cool on the pan for 3–5 minutes.
- They will crisp up further as they cool.
- Transfer to a wire rack or clean surface to cool completely (about 2 minutes more) while you prepare the avocado topping.
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Ready when: Rounds are cool enough to handle and snap when bent
Tip: Don't skip the cooling step—the residual heat will continue to crisp the rounds, making them light and crunchy.
Make the whipped avocado topping
- Scoop the avocado flesh into a small bowl.
- Add the fresh lime juice, minced garlic, minced jalapeño, chopped cilantro, fine sea salt, and optional olive oil.
- Mash and whisk together with a fork until you reach your desired consistency—chunky is fine, or continue mashing for a smoother spread.
- Taste and adjust lime juice or salt as needed.
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Ready when: Avocado mixture is spreadable and well combined, with visible cilantro and jalapeño flecks
Tip: If your avocado is too firm, let it sit for a minute after mashing, or add the olive oil to help soften it. Don't over-whip or it becomes thin and separated.
Assemble and serve
- Working quickly, spread or dollop a heaping teaspoon of the whipped avocado onto each cooled sourdough round.
- Serve immediately while the rounds are still crispy.
- Any leftover rounds can be stored in an airtight container and topped just before serving.
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Tip: Assemble these just before serving so the avocado doesn't oxidize and the rounds stay crispy. If avocado browns slightly, a squeeze of extra lime juice brightens it.
Good to know
Tips
- For the crispiest rounds, use sourdough discard that has been fed and is bubbly and active, not dense or liquid. The fermentation helps create a more open, airy texture.
- Don't worry about making the rounds perfectly circular or uniform—rustic, irregular shapes look more appealing and are easier to handle.
- If you're serving a crowd, bake the rounds ahead and let guests assemble their own by providing the cooled rounds and topping separately. This keeps everything fresh and crispy.
- The avocado topping pairs beautifully with a squeeze of hot sauce, crumbled queso fresco, or toasted pumpkin seeds for extra texture and flavor.
Make ahead
Bake the sourdough rounds up to 1 day ahead and store in an airtight container at room temperature. They'll keep crispy. Make the whipped avocado topping up to 2 hours ahead, pressing plastic wrap directly onto the surface to prevent browning. Assemble within 30 minutes of serving.
Storage & reheating
Baked sourdough rounds: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat briefly in a 300°F (150°C) oven for 2–3 minutes if they soften. Whipped avocado topping: Refrigerate in an airtight container for up to 4 hours. Do not freeze. Assembled rounds: Best served immediately. Leftovers with topping can be loosely covered in the fridge for up to 2 hours, but the rounds will soften.
Substitutions
- fresh cilantro leaves → fresh parsley or chives. If you dislike cilantro, fresh flat-leaf parsley or chopped chives provide a milder herb flavor without the soapy taste some people detect in cilantro.
- fresh jalapeño → serrano pepper or red pepper flakes. For more heat, use a minced serrano, or add ⅛ teaspoon red pepper flakes. For less heat, omit entirely or use a pinch of mild chili powder.
- fresh lime juice → lemon juice. Fresh lemon juice works well, though it's less bright. Use the same amount and taste to adjust.
- sourdough discard (unfed, active) → whole wheat sourdough discard or rye discard. Whole wheat or rye discard creates a nuttier, denser round. The baking time may be 1–2 minutes longer.
