“Tortilla” Chips (Sourdough discard)

sourdough discard chips

“Tortilla” Chips (Sourdough discard)

sourdough discard chips

Ingredients:

  • 100g sourdough starter discard
  • 60g flour of choice (whole wheat, all-purpose, or a blend of each)
  • 10-20g melted butter or oil
  • 1/4 t. sea salt, plus extra to sprinkle on top
  • 1/4 t. (or to taste) Mexican/taco seasoning (may have to adjust salt if seasoning contains salt)

 

Method:

  1. Mix all ingredients. (If desired, let sit to ferment for 2-3 hours to make flour more digestible)
  2. Preheat oven to 375 degrees F.
  3. Cut a large sheet of parchment.
  4. Place half the dough on the parchment, roll out until paper thin, make sure there are no thick parts of the dough–it should be very thin.
  5. Use a pizza cutter or knife to cut the rolled dough into 2-inch rows across and 2-inch columns, place jagged scraps in with the unrolled dough. Cut diagonal lines through the squares to form triangle shapes.
  6. Sprinkle salt to taste over the cut dough.
  7. Bake 12-14 minutes until golden brown and crisp, watch them since they can burn easily.
  8. Place baked chips into a bowl to cool.
  9. Repeat steps 4-8 with remaining dough.
  10. Serve when cooled.