Place a medium bowl on a food scale (see volume measurements in ingredient list).

Mix the ingredients together. (If making a larger batch, measure the amount of discarded sourdough starter first)

Optional: If you choose to ferment your dough for the best digestibility, cover the bowl with plastic wrap and leave at room temperature for 2-3 hours.

Preheat your oven to 375 degrees F.

Place two sheets of parchment paper on a flat work surface.

Place half the dough on each paper.

Use a rolling pin (I highly recommend a French tapered rolling pin) to roll out your dough until it is as very thin. If it thick enough to leave an indentation when you press a section with your finger, keep rolling.

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.

Repeat with the other half of the dough (you can choose to leave the jagged edges if you don't mind some unevenly shaped chips and want to reduce food waste).

Carefully slide your parchment paper onto the flat sheet pan.

Optional: Brush the top of the dough with olive oil or melted butter and sprinkle with salt. This helps the "chips" turn out more crisp and flavorful.

​Bake 12-14 minutes until golden brown and crisp, watch them since they can burn easily. Place a bowl out to collect the chips when they have cooled. *Note: if any of the chips on the edge are browning too quickly, take out the pan and carefully sweep the done chips into the bowl and continue baking the rest.

Let chips cool on the baking sheet for 5 to 15 minutes. Then transfer them to the serving bowl.

Once cool, enjoy with some guacamole, salsa, or other favorite dips!