Low Fat Sourdough Crackers
Transform your sourdough discard into a guilt-free snack with these Low Fat Sourdough Crackers! Perfectly crisp and golden, these homemade crackers are an easy and delicious way to reduce kitchen waste while keeping your diet light. Made with a blend of sourdough discard, all-purpose flour, and whole wheat flour, this recipe delivers a wholesome bite with a hint of tang. A dash of olive oil ensures a low-fat profile without sacrificing flavor or texture. Customize them with your favorite herbs or seasonings to bring a unique twist to every batch. Ready in just 35 minutes from prep to bake, these savory crackers are ideal for snacking, dipping, or serving alongside a cheese platter. With their straightforward instructions and pantry staple ingredients, these low-fat crackers make healthy snacking achievable and irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Sourdough discard
- 120 grams All-purpose flour
- 30 grams Whole wheat flour
- 0.5 teaspoons Salt
- 1 teaspoons Olive oil
- 30 milliliters Water
- 1 teaspoons Herbs (e.g. rosemary, thyme) or seasoning of choice (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the sourdough discard, all-purpose flour, whole wheat flour, and salt. Mix well.
Add the olive oil and water to the dry ingredients and stir until a dough forms. If the dough is too dry, add a few more drops of water, one at a time.
Optional: Mix in herbs or your seasoning of choice for added flavor.
Turn the dough onto a floured surface and knead lightly until it comes together into a cohesive ball.
Divide the dough into two sections to make it easier to roll out. Roll one section at a time into a very thin sheet (approximately 1 millimeter thick).
Using a sharp knife or pizza cutter, cut the rolled dough into cracker-sized squares or rectangles. Alternatively, use a cookie cutter for fun shapes.
Transfer the cut crackers to the prepared baking sheet, making sure they don’t overlap.
Prick each cracker with a fork to prevent puffing during baking.
Bake for 18-20 minutes, or until the crackers are golden and crisp. Keep an eye on them in the last few minutes of baking as they can burn quickly.
Remove the crackers from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
Store the cooled crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1665 mg | 72% | |
| Total Carbohydrate | 163.8 g | 60% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 1.6 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
