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Homemade Sourdough Chips: Crispy, Delicious, and Oh-So-Easy!

Crispy sourdough chips are a quick and delicious way to use up sourdough discard. Perfectly seasoned and baked to perfection, theyā€™re perfect for snacking or as a side crumbled into your favorite soups!

A plate mounded with crispy sourdough discard chips.

The other afternoon, as taco soup simmered in my crock pot, I realized I forgot to get Doritos to go with it! While theyā€™re not a must-have, we sure do love them in the soup (along with some grated cheddar cheese – yum!) Not wanting to run to the store, I decided to experiment with sourdough discard chips instead. I combined a few online recipes, added my own spice blend, and hoped for the best. I’m not exactly sure if these are technically chips or crackers – but I think they could work for either!

I was so excited when they turned out crispy, crunchy, and loaded with the “bitey” flavor similar to Doritos. It was the perfect side with our taco soup, and we loved snacking on them, too. These sourdough chips are incredibly easy to make and far more nutritious than store-bought chips. Plus, theyā€™re such an easy way to use up sourdough discard!

Why Youā€™ll Love These Sourdough Chips (or are they Crackers??)

  • Uses sourdough discard: A practical and tasty way to avoid waste.
  • Quick and easy: No rolling dough requiredā€”just mix, spread, and bake.
  • Customizable flavors: Tailor the seasoning to your taste with endless spice options.
  • Crispy and delicious: Perfect for soups, dips, or snacking on their own.
A container of smokey southwest seasoning beside a plate of sourdough chips.
Because I wanted these sourdough chips to taste like Doritos, I chose this smokey southwest seasoning I had in my cupboard. It was just the “heat” I was looking for!

Ingredients for Crispy Sourdough Discard Chips

For exact measurements and instructions, check out the full printable recipe card at the bottom of this post.

  • Unfed sourdough starter (discard)
  • Olive oil
  • Salt, fresh ground pepper, and spices
a plate of crispy sourdough chips
This recipe was the perfect portion for two. If you want to serve more people, you might want to make two pans. They disappear quickly.
My Favorite

Sourdough Tools

You certainly don’t have to have fancy sourdough tools to make sourdough recipes. But, I’ve done it long enough that I have some things I couldn’t live without now! My danish whisk is one. You can find all my favorite sourdough tools here on Amazon USA or Amazon Canada. (They are affiliate links.)

Simple Instructions for Making Sourdough Chips

(For all the detailed instructions, refer to the printable recipe card at the bottom of this post.)

Helpful Tips When Making Sourdough Chips

  • Take your sourdough starter out of the fridge and let it sit at room temperature for about 30 minutes before starting to mix up the chips. It’s so much easier to work with when it’s not super cold.
  • Use an offset spatula for even spreading. (affiliate link)
  • Keep an eye on bake timeā€”every oven is different!
  • Experiment with spice blends to find your favorite flavor.
A plate of spicy, crispy sourdough chips

How to Portion and Store This Recipe to Fit Your Lifestyle

We found this recipe was perfect as a crispy & spicy add-in for our taco soup one night, with some leftovers to munch on the next day. If you’re making these for a family, you just might want to double the batch. They’ll disappear quickly!

To store homemade sourdough chips or crackers, place them in an airtight container or resealable bag. They’ll keep on the counter for 1-2 weeks or freeze for up to 2 months.

Substitutions and Variations for Sourdough Chips

  • Seasonings: Try Everything But the Bagel seasoning or make a taco seasoning blend with paprika, garlic powder, cumin, and chili powder.
  • Oil: Swap olive oil for avocado oil or melted butter for a richer flavor.

Grandma Rita’s Kitchen Tips

Remember that every oven and pan bakes differently. Try to become best friends with yours. Using different types of baking pans (I used a stoneware baking pan for this) also affects the end results of your baking. So, keep an eye on the bake time for each recipe. You may find your oven tends to bake things faster or slower than recipes suggest. To play it safe, I always check the baking item earlier than the time suggests in a recipe. This particular recipe may vary dramatically based on your oven and pan, so check on it after 20 minutes.

How to Use Sourdough Chips or Crackers

  • Use sourdough chips for a tasty crunch to go with your favorite soups.
  • Pair with your favorite dip for a yummy snack or appetizer.

Other Sourdough Recipes You Might Enjoy:

Pin It Now, Make It Later

Donā€™t lose track of this recipe! Save it on Pinterest so itā€™s ready when you need it. Follow me on Pinterest for even more meal ideas and inspiration for your home.

A plate of sourdough chips

Crispy & Spicy Sourdough Chips

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 40 minutes

CrispyĀ sourdough chipsĀ are a quick and delicious way to use up sourdough discard. Perfectly seasoned and baked to perfection, theyā€™re perfect for snacking or as a side crumbled into your favorite soups!

Ingredients

  • 200 grams sourdough starter (not fed)
  • 25 grams olive oil
  • 1/2 teaspoon table salt
  • 1 teaspoon Smokey Southwest seasoning mix (or seasoning of your choice)
  • fresh ground pepper to taste

Instructions

  1. Preheat oven to 325 degrees. Take sourdough starter out of the refrigerator and let sit on the counter to warm slightly for about 30 minutes.
  2. In a medium sized mixing bowl, add the 200 grams sourdough starter, 25 grams olive oil, 1/2 teaspoon salt, 1 teaspoon southwest seasoning mix and fresh ground pepper. Beat with a danish whisk (or any sort of heavy whisk) until the mixture incorporates together and is smooth.
  3. Line a jelly roll sized pan (15 x 10 inches) with parchment paper. Pour the chip mixture onto it and spread with an offset spatula so it is as thin and even as possible going to the edges of the pan.
  4. Bake at 325 degrees for 15 minutes and then take out and score into 1 inch squares with a pizza cutting wheel. (The chips will be super soft at this point and won't cut apart, but that's ok. You just want to score it at this point.) Return the pan back into the oven and bake for another 20-45 minutes. Bake times will vary greatly based on your specific pan and oven. Check on it and bake until the chips are nice and golden brown.
  5. Cool by pulling the parchment paper & chips out of the pan and laying on a wire cooling rack. Once completely cooled, break into squares.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 646mgCarbohydrates: 19gFiber: 2gSugar: 0gProtein: 3g

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