Taco-Spiced Sourdough Discard Cheese Crisps 🧀🌮
Looking for a way to use up your sourdough discard that isn’t pancakes or bread? Say hello to these crispy, golden Taco-Spiced Sourdough Discard Cheese Crisps—the savory snack you didn’t know you needed. With melty cheese, bold taco seasoning, and a crunch that satisfies every craving, these easy crisps are perfect for munching, dipping, or sharing (if you’re feeling generous).
They’re low-effort, gluten-light (or gluten-free if your starter is), and totally addictive. One batch and you’ll wish you’d saved more discard!
Why I Love This Recipe
I’m always looking for zero-waste ways to use sourdough discard, and this one’s a new favorite. These crisps come together in minutes with just a handful of ingredients and pack serious flavor. The sourdough adds a slight tang, the cheese gets crisp and caramelized, and the taco seasoning kicks it up to full-on snack mode.
They’re great on their own, but also amazing dipped in salsa, guac, or Beer Cheese Dip. Snack board, lunchbox, party tray—you name it.
Ingredients
- ½ cup (60 g) sourdough discard (unfed, room temp)
- 1 cup (100 g) shredded Monterey Jack cheese
- 1 tbsp avocado oil or olive oil
- 1 tbsp taco seasoning (store-bought or homemade – see tip below)
- 1 tbsp almond flour (optional, adds crunch)
- Pinch of salt (if taco seasoning is unsalted)
Optional Garnishes:
- Lime zest
- Crushed red pepper flakes
- Chopped cilantro
Homemade Taco Seasoning (makes ~2 tbsp)
Mix together:
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & pepper to taste
Step-by-Step Instructions
1. Preheat Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Batter
In a bowl, stir together the sourdough discard, shredded cheese, oil, taco seasoning, and almond flour (if using). The texture should be thick but spoonable.
3. Scoop and Spread
Drop teaspoon-sized mounds onto your baking sheet, spacing at least 2 inches apart. Use the back of a spoon to spread each one into a thin circle about 2 inches wide.
4. Bake
Bake for 10–12 minutes or until the edges are golden brown and bubbly. Watch closely during the last few minutes—cheese crisps can go from perfect to burnt fast.
5. Cool and Crisp
Let the crisps cool completely on the baking sheet. They’ll continue to firm up as they cool, becoming ultra crispy and snackable.
Tips for Success
- Use parchment or silicone—these crisps stick without it.
- Watch the edges—they should be browned and lacy, not burnt.
- Don’t over-spread—a 2-inch circle is ideal for even crisping.
- Cool fully before storing to avoid sogginess.
Serving Suggestions & Pairings
These crisps are excellent solo, but even better as part of a spread. Try them with:
- Beer Cheese Dip – a bold, melty match
- Walking Taco Bar – for DIY taco night crunch
- Totchos – swap in these crisps for scooping
- Sheet Pan Quesadillas – serve on the side as chips
- Dorito Casserole – taco vibes unite!
Storage & Leftovers
- Fridge? Nope. Store crisps at room temp in an airtight container for up to 3 days.
- Re-crisp if needed: Pop in a 325°F oven for 2–3 minutes to revive crunch.
- Freeze? Not ideal—they lose texture after thawing.
More Recipes You’ll Love
- Beer Cheese Dip – snack-ready and craveable
- Totchos – loaded, cheesy, and bold
- Sheet Pan Quesadillas – easy and customizable
- Dorito Casserole – fast, fun, and full of flavor
- Walking Taco Bar – a great match for taco-themed crisps
Final Thoughts
These Taco-Spiced Sourdough Discard Cheese Crisps prove that snack time can be sustainable and sensational. They’re crispy, cheesy, just spicy enough, and totally addicting.
Tried them with a different seasoning blend? Let me know what flavor twist you made! And don’t forget to follow ChefManiac.com for more creative sourdough discard recipes and savory snack wins.
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