Sourdough Italian Mortadella and Pistachio Crisps
Thin, crackling crisps made from active sourdough discard studded with diced mortadella and roasted pistachios, finished with cracked black pepper and a sprinkle of fleur de sel. These savory wafers bake until they're golden and shatter-crisp, making them perfect for snacking or serving alongside charcuterie. The method uses just five basic ingredients plus seasonings.
- Prep
- 12 min
- Cook
- 18 min
- Wait
- 3 min
- Total
- 33 min
- Makes
- About 24–28 crisps
Steps
Before you start
- Preheat your oven to 400°F (200°C) for at least 10 minutes
- Line two large baking sheets with parchment paper
- Use active (bubbly and at peak) sourdough discard for best rise and texture
Mix dough and fillings
- In a small mixing bowl, combine the active sourdough discard and olive oil.
- Stir vigorously with a wooden spoon for 30 seconds to loosen the dough slightly.
- Add the diced mortadella, chopped pistachios, and cracked black pepper.
- Fold together gently with a spatula until the fillings are distributed evenly throughout the dough—the mixture should look chunky and studded, not uniform.
+ Show details− Hide details
Ready when: Fillings are evenly distributed throughout the mixture
Tip: Do not overmix; the dough should remain rustic and loose so the crisps bake thin and crispy, not dense.
Shape crisps on baking sheets
- Divide the dough roughly in half between the two prepared baking sheets, spacing them on opposite corners.
- Using a wet spatula, spread each portion into a thin, irregular layer about ¼ inch (6 mm) thick, covering roughly a 7×8-inch (18×20 cm) area.
- Don't aim for perfect rectangles; rustic, organic shapes add to the charm.
- Leave the edges slightly thicker than the center for texture contrast.
+ Show details− Hide details
Ready when: Dough is spread into a thin, ¼-inch layer
Tip: Keep your spatula wet so it glides over the dough without tearing it. Work quickly so the sourdough doesn't over-ferment while you shape.
Season the top
- Sprinkle the fleur de sel evenly over both baking sheets, using roughly ⅛ teaspoon per sheet.
- The salt grains should be visible and scattered across the surface.
+ Show details− Hide details
Ready when: Salt is evenly distributed across the dough
Bake until crispyOven 400°F / 205°C
- Place both baking sheets on the center and upper racks of the preheated 400°F (200°C) oven, staggered to allow air circulation.
- Bake for 16–18 minutes, rotating the sheets halfway through (at the 8-minute mark) to ensure even browning.
- The crisps are done when the edges and center are deep golden brown and the entire surface looks dry and slightly blistered.
+ Show details− Hide details
Ready when: Deep golden brown, dry surface, slightly blistered, and crispy throughout when broken
Tip: Rotate the baking sheets halfway through baking to prevent the bottom sheet from browning too quickly. If one sheet is browning faster, move it to a lower rack.
Cool and break into pieces
- Remove the crisps from the oven and let them cool on the baking sheets for 2–3 minutes.
- They will firm up considerably as they cool.
- Once cool enough to handle, break them into irregular shards of varying sizes (roughly 2–3 inches / 5–8 cm).
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: Crisps are cool enough to handle and snap cleanly into shards
Tip: Don't let them cool completely on the sheet or they'll stick. Break them while they're still warm and pliable at the edges.
Good to know
Tips
- Use sourdough discard that's actively bubbling and at its peak—this ensures good rise and a lighter, airier crisp rather than a dense cracker.
- Don't use a piping bag or pastry bag; the chunky mixture won't cooperate. Spreading by hand with a wet spatula is fastest and gives the best rustic result.
- These crisps are best served the same day they're baked or within 24 hours, while they're at their crispest. Humidity and time will soften them.
- Pair these with whipped ricotta, a soft cheese board, or simply enjoy them as a snack with a glass of Prosecco or dry white wine.
Storage & reheating
Store in an airtight container at room temperature for up to 2 days. They are best enjoyed the same day, while still crispy. If they soften slightly from humidity, recrisp them in a 300°F (150°C) oven for 3–4 minutes. Do not refrigerate or freeze; moisture will make them soggy and break down the texture.
Substitutions
- mortadella (Italian-style) → Finely diced prosciutto or spicy soppressata. Use the same weight. Soppressata will add heat and spice; adjust black pepper if using it.
- roasted unsalted pistachios → Toasted pine nuts or blanched almonds, chopped. Pine nuts are more delicate; chop them finely so they don't overwhelm the texture. Almonds will add earthiness.
- active sourdough discard (unfed, bubbly) → Active whole-wheat sourdough discard, or a mix of sourdough and rye discard. Whole-wheat will darken the crisps and add nutty flavor. Keep the amount the same.
- black pepper, freshly cracked → Red pepper flakes or a mix of black and white peppercorns. Red pepper flakes add spice; start with ¼ tsp and adjust to taste. White pepper will be milder.
