Sourdough Discard Guatemalan Pasilla and Sesame Seed Crisps

Name: Sourdough Discard Guatemalan Pasilla and Sesame Seed Crisps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 cup (240 ml) sourdough discard, at room temperature, at room temperature; 2 whole (20 g) dried pasilla chile, stems and seeds removed, lightly toasted; ⅓ cup (50 g) sesame seeds, white, toasted; 2 tablespoons (30 ml) olive oil; 1 whole lime, zested; ½ teaspoon (3 g) sea salt, fine; ¼ teaspoon (1.3 ml) black pepper, freshly ground

From the MyKitchenBank Kitchen

Crispy, thin baked crackers made from sourdough discard, infused with smoky pasilla chile, toasted sesame seeds, and a bright lime finish. These crunchy snacks showcase the depth of sourdough's tangy flavor alongside warm, earthy Guatemalan spices. Perfect for cheese boards, soup accompaniments, or standalone nibbling.

Prep: 20 min
Cook: 15 min
Wait: 5 min
Total: 40 min
Makes: About 24 crisps

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Steps

Before you start

Have your sourdough discard at room temperature
Preheat your oven to 375°F (190°C) 15 minutes before baking
Toast sesame seeds in a dry skillet before measuring if they look pale

1
Toast and grind chile
- Break open the 2 dried pasilla chiles, shake out and discard the seeds and stem.
- Toast the chile flesh in a dry skillet over medium heat for 30–45 seconds per side, just until fragrant—do not burn.
- Let cool for 1 minute, then grind to a fine powder using a spice grinder or mortar and pestle.
- You should have about 1 tablespoon of powder.
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Ready when: Chile smells toasty and earthy without any burnt notes
Tip: Do not overtoast pasilla or it will taste bitter. Brief, light toasting brings out its subtle chocolate and smoky notes.
2
Combine wet and dry
- In a small bowl, whisk together the 1 cup (240 ml) room-temperature sourdough discard, 2 tablespoons (30 ml) olive oil, 1 tablespoon ground pasilla chile powder, zest from 1 lime, ½ teaspoon (3 g) sea salt, and ¼ teaspoon freshly ground black pepper.
- Stir until completely smooth and no streaks of discard remain.
- The batter should be thin and spreadable, like thick pancake batter.
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Ready when: Mixture is uniform and no dry flour or discard streaks are visible
Tip: If your sourdough discard is very thick or contains whole grains, thin it slightly with 1–2 teaspoons of water so it spreads evenly.
3
Line and preheatOven 375°F / 190°C
- Line two baking sheets with parchment paper.
- Preheat your oven to 375°F (190°C).
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Ready when: Oven reaches 375°F (190°C)
Tip: Parchment prevents the delicate crisps from sticking and burns on the bottom.
4
Spread batter thinly
- Pour half the batter onto the first parchment-lined baking sheet (roughly ¾ cup / 180 ml).
- Using an offset spatula or the back of a spoon, spread in a thin, even layer about ⅛ inch (3 mm) thick, leaving ½ inch (12 mm) uncovered at the edges.
- Repeat with the remaining batter on the second sheet.
- The thinner and more even the layer, the crispier the final result.
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Ready when: Batter is spread in a uniform, thin layer across the sheet
Tip: Dip your spatula or spoon in water to help you spread without dragging the batter. Work gently to avoid tearing the layer.
5
Scatter sesame seeds
- Sprinkle the ⅓ cup (50 g) toasted sesame seeds evenly over both sheets, pressing them gently into the batter so they adhere.
- Aim for an even distribution—about 1 teaspoon per 2-inch square.
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Ready when: Sesame seeds are distributed evenly and lightly pressed into the surface
Tip: Pre-toasted sesame seeds add nutty flavor and crunch. If using raw seeds, they may not brown enough at this temperature.
6
Bake crispsOven 375°F / 190°C
- Place both sheets in the preheated 375°F (190°C) oven.
- Bake for 12–15 minutes, rotating the sheets and checking doneness starting at the 12-minute mark.
- The crisps are done when they are dry to the touch, golden-brown around the edges, and the centers are firm but still slightly pliable—they will firm up further as they cool.
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Ready when: Golden-brown edges, centers are dry and firm, no wet batter visible
Tip: Ovens vary widely; start checking at 12 minutes. If edges brown too quickly, lower to 350°F (175°C). The discs should bend slightly when warm but snap cleanly when cooled.
7
Cool and break
- Remove both sheets from the oven and let the crisps cool on the baking sheet for 2–3 minutes until they are still warm but set.
- Using your hands or a knife, break them into irregular 2- to 3-inch (5–7.5 cm) shards.
- As they cool completely to room temperature (another 2 minutes), they will become fully crisp.
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Ready when: Crisps are cool to the touch and snap cleanly without bending
Tip: Break them while still slightly warm, as they crack more cleanly than when completely cold. Don't wait too long or they will harden and shatter unpredictably.

Good to know

Tips

Sourdough discard is perfect for this recipe—it adds tang and depth without requiring yeast fermentation. Use discard that's been out of the fridge for 30 minutes to reach room temperature for easiest spreading.
Toast your pasilla chile and sesame seeds right before mixing to maximize their aromatic oils and flavor impact. Both lose potency over time once toasted.
The success of these crisps depends on even spreading and thin batter. If your first batch is too thick and chewy rather than crispy, thin the batter slightly with water (1–2 teaspoons per cup) and try again.
These crisps pair beautifully with guacamole, black bean dip, or a sharp white cheese like queso fresco. They also make an excellent palate cleanser or snack with cocktails.

Make ahead

Store cooled crisps in an airtight container and refresh in a 300°F (150°C) oven for 3–4 minutes before serving if they soften from humidity.

Storage & reheating

Room temperature in an airtight container: up to 5 days. Refrigerator: up to 7 days. Freezer: not recommended, as they do not rehydrate well. To restore crispness, warm in a 300°F (150°C) oven for 3–4 minutes until dry.

Substitutions

dried pasilla chile → ancho chile or mulato chile. Both offer similar smoky, mild heat. Ancho is slightly sweeter and more fruity; mulato is deeper and more complex. Toast and grind the same way.
sesame seeds, white → pepitas (pumpkin seeds) or sunflower seeds, toasted and chopped. These provide crunch and nuttiness; reduce the amount to ¼ cup (35 g) to avoid overwhelming the crisp.
lime → lemon zest or a pinch of dried lime powder. Lemon offers brighter acidity; dried lime powder provides deeper, more complex citrus notes authentic to Guatemalan cuisine.
sourdough discard, at room temperature → active starter or unfed starter (at peak or fed 4–8 hours prior). Using very active starter will make the batter bubble slightly; let it settle for 5 minutes before spreading. Older starter works just as well.