Sourdough Discard Mozzarella and Black Garlic Confit Crisps

Name: Sourdough Discard Mozzarella and Black Garlic Confit Crisps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (180 g) sourdough discard, unfed, at room temperature; 4 oz (115 g) fresh mozzarella, cut into ¼-inch (6 mm) cubes, patted very dry; 6 large cloves (70 g) black garlic cloves, finely chopped; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (3 g) fresh thyme leaves, stripped from stems; teaspoon kosher salt; pinch freshly ground black pepper; teaspoon fleur de sel (finishing salt) (optional)

From the MyKitchenBank Kitchen

Crispy, savory crisps made from sourdough discard studded with creamy fresh mozzarella and tangy black garlic confit. Air-fried until golden and shatteringly crisp, these make an elegant appetizer or snack with Mediterranean flavors. No rise time needed—ready in under 30 minutes.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: About 24 crisps (6 per person)

Save to My Kitchen Jump to recipe

Steps

Before you start

Have your sourdough discard at room temperature (not freshly fed or cold from the fridge)
Pat mozzarella very dry on paper towels to prevent excess moisture
Preheat your air fryer to 380°F (193°C) for 5 minutes
Line air fryer basket with parchment paper cut to fit

1
Mix sourdough base
- In a small bowl, combine the room-temperature sourdough discard with 1 tablespoon of olive oil, stirring until smooth and fully incorporated.
- The mixture should be thick but spreadable, similar to soft peanut butter.
+ Show details− Hide details
Tip: If your discard is very thick, add 1 teaspoon water at a time to reach the right consistency—you want it to hold a dollop on a spoon without slumping.
2
Fold in cheese and garlic
- Gently fold the mozzarella cubes, black garlic pieces, thyme, remaining 1 tablespoon olive oil, and a pinch each of kosher salt and pepper into the sourdough mixture.
- Be gentle to keep mozzarella pieces intact; fold just until evenly distributed, about 8–10 folds.
+ Show details− Hide details
Ready when: Mozzarella chunks visible throughout without breaking down
Tip: Don't overmix, or the heat will cause the cheese to deflate and spread rather than stay pocketed in the crumb.
3
Shape crisps on parchment
- Drop heaping teaspoons of the mixture (about the size of a walnut) onto the parchment-lined air fryer basket, spacing them about 1 inch (2.5 cm) apart.
- You should have room for 12 crisps in a single layer if using a standard 3.5-quart basket.
- Gently flatten each mound with the back of a damp spoon to about ¼-inch (6 mm) thickness.
+ Show details− Hide details
Ready when: Crisps are uniform ¼-inch thickness and don't spring back
Tip: Dampen your spoon with water to prevent sticking. Don't compress too hard, or you'll force out the air and get dense crisps instead of crispy ones.
4
Air fry first batchOven 380°F / 195°C
- Place the air fryer basket in the preheated 380°F (193°C) air fryer and cook for 10–12 minutes, shaking the basket gently halfway through (at the 6-minute mark).
- The crisps are done when the edges are deep golden brown and slightly charred, and the centers are firm to the touch.
+ Show details− Hide details
Ready when: Edges are golden to dark brown; crisps sound crispy when tapped
Tip: Don't skip the halfway shake—it ensures even cooking and prevents flat spots. If your air fryer runs hot, start checking at 10 minutes.
5
Cool and repeat
- Transfer the cooked crisps to a wire rack or plate to cool for 2–3 minutes; they'll crisp up further as they cool.
- If you have dough remaining, repeat steps 3–4 with the second batch.
+ Show details− Hide details
Ready when: Crisps are completely crispy and cool enough to handle
Tip: Don't skip the cooling—warm crisps will be soft. They harden significantly once cooled.
6
Finish with sea salt
- While still slightly warm, sprinkle a pinch of fleur de sel over the crisps if desired.
- Serve immediately or within a few hours.
+ Show details− Hide details
Tip: Fleur de sel adds a delicate finishing touch and won't dissolve if the crisps are still warm—kosher salt will work too, but the texture is less elegant.

Good to know

Tips

Black garlic (also called aged black garlic) has a sweet, umami-rich, slightly balsamic flavor developed through fermentation and aging—it's milder than raw garlic and adds complexity. You can find it in specialty stores, online, or at better supermarkets.
The key to crackling crisps is patting the mozzarella very dry and not overmixing the dough. Both excess moisture and overworking will result in soft, chewy crisps rather than crispy ones.
Air fryer temperatures vary widely. If your crisps aren't browning after 12 minutes, increase to 400°F (204°C) for the next batch. If they're burning, lower to 360°F (182°C).
For a Mediterranean twist, add a small pinch of Aleppo pepper (or a whisper of red pepper flakes) to the dough mixture for subtle heat and color.

Storage & reheating

Store in an airtight container at room temperature for up to 3 days. To refresh, place on a baking sheet in a 300°F (150°C) oven for 3–4 minutes until crispy again.

Substitutions

black garlic cloves → roasted garlic cloves (3–4 cloves) or roasted red pepper strips. Black garlic adds umami and slight sweetness; roasted garlic is more pungent, roasted red pepper adds color and sweetness without the garlic bite.
fresh mozzarella → feta cheese (crumbled) or sharp cheddar (finely diced). Feta adds tang and crumbles easily; cheddar provides a sharper flavor. Both will work, though cheddar may brown faster—watch closely.
fresh thyme leaves → fresh rosemary leaves (finely chopped) or oregano. Rosemary is more assertive; oregano is more herbaceous. Use the same amount by weight.
sourdough discard, unfed → pancake or waffle batter (unfed sourdough discard consistency). Won't have the sourdough tang, but will work structurally. Add 1 extra tablespoon flour if the batter is too thin.