Cheesy, crispy, and a great way to use up that extra sourdough discard, these sourdough discard cheese crackers are full of flavor and easy to make!
Divide the dough in half and wrap each half in plastic wrap. Form each dough ball into a disc and place the disc in the refrigerator to chill for at least 1 hour.
Once the dough is rolled out, cut the dough into the shape crackers you would like. Move the parchment paper to the baking sheet.
Prick each cracker with a fork to prevent puffing. Brush with olive oil and sprinkle with more salt. Bake for 20-25 minutes.