Disappearing Cheese Crisps
Are you in the sourdough camp? Then you must give my cheese crisps a try. These two ingredient crisps (using discard or active starter) are so versatile! Experiment with your favorite seasonings and toppings. Or use the same recipe and drop in long dollops to make batches of artisan style crackers. Delicious either way.
Disappearing Cheese Crisps
Ingredients :
200 grams Sourdough Starter discard
50 grams Salted Butter, melted
Add melted and cooled butter to sourdough discard. Stir well. Pour onto a cookie sheet that’s lined with parchment paper and spread into one rectangle, smoothing dough as evenly as possible with an offset spatula. (You can also use a dough scraper for this job.) Top with your favorite seasonings. In this picture I sprinkled with seasoning salt and grated Parmesan cheese. I’ve also made them with Cajun seasoning and red pepper flakes, and I intend to try them with other combinations. Bake in a 350 degree oven for 25 minutes, cool and break into bite-size pieces. Yum! Hugs, Shellie
