• Preheat oven to 350°F.

  In a bowl, mix together the sourdough discard, shredded cheese, melted butter, and seasoning until fully combined.

  Lay out two sheets of parchment paper. Divide the mixture evenly between them and spread each portion very thin. The thinner the mixture is spread, the crispier the crackers will be.

  Place one sheet of parchment onto a sheet tray or baking sheet and bake for 10 minutes. Remove from the oven and score into cracker shapes using a pizza cutter or knife.

  Return to the oven and continue baking for 20–25 minutes, or until golden brown and crisp. Begin checking after 20 minutes, as thinner areas and edges may finish sooner.

  While the first batch bakes, the second parchment sheet will already be ready to go. When the crackers come out of the oven, carefully slide the parchment paper off of the hot sheet tray so the crackers can begin cooling. Then place the second parchment sheet onto the tray and repeat the baking process.

  Allow the crackers to cool completely before breaking apart. They will continue to crisp as they cool.

Notes

• The thinner the mixture is spread, the crispier the crackers will be. Thicker areas will stay softer and more chewy.

  Thin, pourable discard works well for this recipe, but thicker cold discard from the refrigerator can also be mixed in to help thicken the batter slightly.

  Different cheeses will give different textures and flavors. Parmesan makes a crispier cracker, while cheddar, Colby Jack, and Pepper Jack give a slightly richer texture.

  If the outer edges finish before the center, simply break off the crispy pieces and return the tray to the oven for a few more minutes.

  These crackers continue to crisp as they cool, so allow them to cool completely before storing.

  Store in an airtight container once fully cooled. If they soften slightly over time, they can be crisped back up in the oven for a few minutes.