Cheddar Ranch Sourdough Discard Crackers
Servings: 12 Servings
Ingredients
- 1 cup unfed sourdough discard
- ¾ cup sharp cheddar cheese shredded off the block
- 2 tablespoons unsalted butter melted
- 2 teaspoons ranch seasoning
- Flaky salt
Instructions
- Preheat the oven to 325°F, and line a large baking sheet with parchment paper.
- Mix together all of the ingredients except for the salt.1 cup unfed sourdough discard, ¾ cup sharp cheddar cheese, 2 tablespoons unsalted butter, 2 teaspoons ranch seasoning
- Pour the dough onto the prepared baking sheet and spread as thin as possible (without being see-through).
- Bake for 15 minutes then use a cookie cutter or a pizza cutter to cut crackers into desired size and shape.
- Sprinkle the top with flaky salt, then return to the oven for approximately 20-25 minutes or until slightly golden and crisp.
- When cool enough to handle, break apart the crackers. Add flaky salt and extra ranch seasoning if desired.Flaky salt
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 5 crackers. Actual calories will vary.
- We used a packet of ranch dressing mix/ranch dip and took 2 teaspoons from it. This seasoning has a tendency to be salty for some, so adjust as needed.
- We've heard from some readers that the dough is too sticky. It should be sticky! This dough should be sticky and spreadable using a fork, knife, or the back of a spoon. You can always add a tiny bit more flour if needed, but that may change the consistency.
Nutrition Facts
Cheddar Ranch Sourdough Discard Crackers
Serving Size
5 crackers
Amount per Serving
Calories
67
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
15
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
12
mg
4
%
Sodium
122
mg
5
%
Potassium
6
mg
0
%
Carbohydrates
5
g
2
%
Fiber
0.1
g
0
%
Sugar
0.03
g
0
%
Protein
2
g
4
%
Vitamin A
129
IU
3
%
Calcium
50
mg
5
%
Iron
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
