Sourdough Discard Cinnamon Sugar Crisps
These Sourdough Discard Cinnamon Sugar Crisps are a delightfully crunchy and sweet treat made from leftover sourdough starter. Light, crisp, and sprinkled with cinnamon sugar, they’re the perfect way to reduce waste and satisfy your snack cravings.
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.
Notes
Make sure the sourdough discard is at room temperature for easier mixing.
Spread the batter as thin as possible for ultra-crispy results.
If crisps soften after storing, re-crisp in a 300°F oven for 5 minutes.
You can substitute coconut sugar or brown sugar for a deeper flavor.
For a fun twist, try adding a pinch of nutmeg or cardamom to the cinnamon sugar.