Thank you so much for being here your support means the world! I absolutely love creating recipes that make the most of humble ingredients, especially when it involves something as precious as sourdough discard. It’s one of those kitchen staples that quietly piles up, and I’m always looking for delicious ways to use it up. This Sourdough Discard Cinnamon Sugar Crisps recipe is a golden example of turning leftovers into something extraordinary.
If you’re into reducing waste and creating crunchy, sweet snacks that surprise with every bite, you’re going to adore this one. And if you’d like to receive recipes like this straight to your inbox, don’t forget to subscribe. You won’t want to miss the next discard masterpiece!
What Are Sourdough Discard Cinnamon Sugar Crisps?
These are delightfully thin, crunchy crisps made from unfed sourdough starter discard. Sweetened lightly and topped with a generous dusting of cinnamon sugar, they bake up into golden, lace-like rounds that shatter in the best possible way when you bite into them.
They’re the kind of treat you can’t stop reaching for sweet, spiced, and incredibly crisp. Think of them as a cross between a cookie and a cracker, but somehow better than both. The texture is something special, and they come together with just a few pantry staples!
Why You’ll Love This Recipe
I promised you versatile, and here’s proof! There’s so much to love here:
- No waste! A perfect way to use up extra sourdough discard.
- Crispy and addictive. Once you start, you won’t stop.
- Minimal ingredients. Just a handful of basics you likely already have.
- Simple to make. No fancy equipment or technique required.
- Naturally dairy-free. Bonus points for being allergy-friendly.
What Do These Crisps Taste Like?
The flavor is warm, comforting, and gently sweet, with that classic cinnamon-sugar goodness shining through. The sourdough discard adds a subtle tang that balances the sweetness and deepens the flavor nothing overpowering, just enough to make you raise an eyebrow and reach for another. The texture is ultra-crispy, almost like brittle but lighter and more delicate.
Benefits of Making Sourdough Discard Cinnamon Crisps
- Reduces food waste by using sourdough discard creatively.
- Budget-friendly snack that costs pennies to make.
- Bakes in bulk so you can snack all week.
- Great with coffee, tea, or crumbled over ice cream.
- Kid-approved for lunchboxes and after-school treats.
Ingredients You’ll Need
For the crisps:
- 1 cup (240 ml) sourdough discard (unfed, room temperature)
- 2 tbsp granulated sugar
- 1 tbsp neutral oil (canola or avocado work best)
- 1/2 tsp pure vanilla extract
- Pinch of salt
For the cinnamon sugar topping:
- 3 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
Tools You’ll Need
- Mixing bowl
- Whisk or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Offset spatula or the back of a spoon
- Small bowl for the cinnamon sugar mix
Ingredient Substitutions and Additions
- Oil: Use melted coconut oil or even olive oil if that’s what you have on hand it will slightly change the flavor but still be delicious.
- Sugar: Coconut sugar or light brown sugar can be used for a deeper molasses note.
- Add-ins: A pinch of nutmeg or cardamom can elevate the cinnamon flavor beautifully.
- Vanilla: Swap with almond extract for a fun twist.
How to Make Sourdough Discard Cinnamon Sugar Crisps
Step 1: Preheat Oven
Preheat your oven to 325°F (165°C). Line your baking sheet with parchment paper or a silicone baking mat.
Step 2: Make the Batter
In a medium bowl, mix together the sourdough discard, sugar, oil, vanilla, and salt. Stir until smooth. The consistency should be pourable think pancake batter.
Step 3: Spread the Batter
Drop spoonfuls of the batter onto your prepared baking sheet, leaving space between each. Use the back of a spoon or an offset spatula to spread the batter into thin circles, about 2.5 to 3 inches in diameter. The thinner you spread them, the crispier they’ll be!
Step 4: Add Cinnamon Sugar
In a small bowl, mix the granulated sugar with cinnamon. Sprinkle generously over each round of batter.
Step 5: Bake
Place the baking sheet in the oven and bake for 35 to 40 minutes. Keep an eye on them toward the end they’re done when the edges are golden and the centers are crisp and dry.
Step 6: Cool Completely
Let them cool on the baking sheet. They’ll continue to crisp up as they cool don’t rush it!
Step 7: Serve or Store
Once fully cooled, gently peel them off the parchment paper. Serve immediately or store in an airtight container for up to 5 days.
What to Serve with These Crisps
- Afternoon tea or coffee – the pairing is divine!
- Crumbled over yogurt or vanilla ice cream – adds crunch and spice.
- With a side of fresh fruit – peaches, apples, or pears are perfect.
- Pack them in a lunchbox – a sweet surprise.
Tips for Making the Perfect Crisps
- Don’t skip the parchment or silicone mat. They will stick otherwise.
- Spread the batter thin. This is key to getting that ultra-crispy texture.
- Watch the bake time. Ovens vary, so check after 30 minutes.
- Let them cool completely. They need time to crisp up after baking.
- Use discard at room temp. Cold discard may not spread evenly.
How to Store Your Crisps
These crisps store beautifully in an airtight container at room temperature for up to 5 days. To keep them at their crunchiest, make sure they are fully cooled before storing. If they lose crispness, pop them in a 300°F oven for 5 minutes to revive.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes, you can, but the flavor might be a little less tangy. Discard is ideal because it helps reduce waste.
Can I double the recipe?
Absolutely! Just use multiple baking sheets and rotate them halfway through baking for even crisping.
Why aren’t my crisps crispy?
They may be too thick or underbaked. Make sure to spread the batter very thin and bake until they’re dry throughout.
Can I make them gluten-free?
Only if you’re using a gluten-free sourdough starter. The discard must be from a GF base to ensure it’s suitable for those with gluten sensitivity.
Conclusion
If you’ve been tossing your sourdough discard or are tired of making the same old crackers, these Sourdough Discard Cinnamon Sugar Crisps are a must-try. They’re simple, satisfying, and a brilliant way to turn your starter into something truly snack-worthy. You’ll never look at discard the same way again!
Looking for more delicious and creative sourdough discard recipes? You’ll love these:
- Sourdough Discard 3-Ingredient Garlic Knots – chewy, fluffy, and packed with garlicky goodness.
- Jalapeño Popper Sourdough Discard Cornbread – savory, spicy, and outrageously cheesy.
- Sourdough Discard Breakfast Pockets – a hearty, make-ahead breakfast you’ll crave every morning.
Share Your Bake!
Did you make these crisps? I’d love to hear how they turned out! Leave a review below or share your photos on Pinterest and tag me I can’t wait to see your cinnamon-sugar magic!
Sourdough Discard Cinnamon Sugar Crisps
Equipment
- Mixing bowl
- Whisk or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Offset spatula or spoon
- Small bowl (for cinnamon sugar mix)
Ingredients
- For the crisps:
- 1 cup 240 ml sourdough discard (unfed, room temperature)
- 2 tbsp granulated sugar
- 1 tbsp neutral oil canola or avocado oil
- 1/2 tsp pure vanilla extract
- Pinch of salt
- For the cinnamon sugar topping:
- 3 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, mix the sourdough discard, sugar, oil, vanilla extract, and salt until smooth. The batter should be pourable but not runny.
- Drop small spoonfuls of the batter onto the prepared baking sheet. Use the back of a spoon or offset spatula to spread each into thin rounds about 2.5–3 inches wide.
- In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle generously over each round of batter.
- Bake for 35–40 minutes, or until the edges are golden brown and the centers are dry and crisp. Keep an eye on them in the last few minutes to prevent burning.
- Let the crisps cool completely on the baking sheet. They will continue to firm up as they cool.
- Carefully peel off the parchment and enjoy immediately or store in an airtight container for up to 5 days.
