Sourdough Discard Avocado Toast Seasoning Strips
Crispy, thin strips made from sourdough discard flavored with lime zest, chili flakes, and garlic. These crunchy crisps are the perfect companion to avocado toast—either crumbled over the top or served alongside as a textural contrast. The discard gets mixed with olive oil and seasonings, spread thin on a baking sheet, and baked until golden and shattered-glass brittle. They're ideal for using up starter and adding homemade flair to a simple breakfast.
- Prep
- 10 min
- Cook
- 16 min
- Wait
- 5 min
- Total
- 31 min
- Makes
- About 24 strips (enough to top or serve with 4 slices of avocado toast)
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Line a large baking sheet with parchment paper
- Have your sourdough discard at room temperature
Mix the seasoning base
- In a small bowl, whisk together the minced garlic, lime zest, chili flakes, sea salt, black pepper, and smoked paprika (if using).
- Set aside.
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Tip: Combining the seasonings first ensures even distribution throughout the discard.
Combine discard with oil and seasonings
- Pour the sourdough discard into a bowl.
- Add 2 tablespoons of the olive oil and stir until well combined.
- Fold in the seasoning mixture until fully incorporated.
- The mixture should be thick but spreadable, with a consistency similar to hummus.
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Ready when: Mixture is uniform in color with no streaks of unseasoned discard visible
Tip: Don't overmix or the gluten may start to develop, making the crisps tough instead of shattered.
Spread on prepared sheet
- Drizzle the remaining 1 tablespoon of olive oil onto the parchment-lined baking sheet and spread it evenly.
- Pour the seasoned discard onto the sheet and, using the back of a spoon or an offset spatula, spread it as thin and even as possible—aim for roughly ⅛ inch thick.
- The thinner you spread it, the crispier the strips will be.
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Ready when: Discard is spread evenly across at least three-quarters of the sheet
Tip: If the discard tears or doesn't spread smoothly, let it rest for 2 minutes to relax the gluten.
Bake until golden and crispyOven 375°F / 190°C
- Place the sheet in a preheated 375°F (190°C) oven.
- Bake for 14–16 minutes, until the discard layer is deep golden brown and the edges are dark and brittle.
- You may notice some puffing and bubbling, especially around the edges—this is normal.
- The surface should look matte and firm to the touch.
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Ready when: Top is deep golden brown, edges are dark, and the surface feels dry and brittle when you gently press it
Tip: If your oven runs hot, start checking at 13 minutes to avoid burning. Conversely, if it runs cool, you may need an extra minute or two.
Cool briefly and cut into strips
- Remove from the oven and let cool on the sheet for 3–5 minutes.
- While still warm but firm enough to handle, use a sharp knife to cut the crisped discard into strips roughly ½ inch wide and 3–4 inches long, working in a grid pattern.
- They will continue to firm up as they cool.
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Ready when: Strips are cool enough to handle and snap cleanly when bent
Tip: Cut while still warm for cleanest breaks. Once fully cooled, they can shatter unpredictably. If they cool too fast and become difficult to cut, return the sheet to the warm oven for 30 seconds.
Serve or store
- Arrange the strips on a serving plate.
- They can be crumbled and scattered over avocado toast, served as a crispy accompaniment alongside, or eaten on their own as a savory snack.
- Enjoy while fresh and crispy.
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Tip: These crisps are best served the same day, while they retain maximum crunch.
Good to know
Tips
- Your sourdough discard should be freshly fed and bubbly (4–8 hours after feeding) for the lightest, crispiest crisps. Discard that is past its peak will still work but may not puff as much.
- Spread the discard as evenly and thinly as possible—any thick spots will remain chewy rather than crispy. Use a bench scraper or offset spatula for best results.
- These are wonderful crumbled over buttered avocado toast, but you can also serve them alongside scrambled eggs, as a topping for soups, or broken up as a salad crouton alternative.
- If you find the strips too salty or spicy, dial back the sea salt or chili flakes to your preference, or pair them with a creamy avocado to temper the heat and salt.
Make ahead
You can prepare the seasoning mixture up to 1 day ahead and store it in an airtight container. Mix it with the discard and olive oil just before baking. The crisps are best served fresh but can be baked up to 4 hours in advance and stored in an airtight container (they will soften slightly over time).
Storage & reheating
Room temperature (airtight container): up to 4 hours, though they're best within the first 2 hours. To restore crispness, place in a 300°F (150°C) oven for 3–5 minutes. Do not refrigerate or freeze, as moisture will make them chewy.
Substitutions
- lime → lemon zest. Use the same amount of finely grated lemon zest for a slightly more sour, less floral citrus note.
- red chili flakes → cayenne pepper. Use ¾ tsp (1.5 g) cayenne for a sharper, more uniform heat without the texture of visible flakes.
- smoked paprika → ground cumin. Swap for an earthy, warm spice profile instead of smokiness.
- garlic cloves → garlic powder. Use ½ tsp (1 g) garlic powder if fresh garlic is unavailable, though fresh gives better flavor.
