We have already shared some nice ideas with you about what to do with leftover sourdough starter, for example our sourdough waffles. This time we are going to present you our sourdough chips from leftover sourdough starter.
This one is even easier than making the sourdough waffles and you don’t need a waffle iron. If you are looking for a quick and easy snack that perfectly fits for a Friday night in or as a snack when being stuck in the office: Here is our solution!
Easy, quick, delicious and surely more healthy than most snacks you can buy in the stores! Also you can use up your not needed sourdough starter after feeding it if you are just not in the mood or don’t have the time to bake a whole bread.
If you don’t have any sourdough starter yet, you should check out our guide on how to create a sourdough starter.
Things to know before you start
|Steps||Work time||Waiting time|
|Bake||~5 minutes||15 minutes|
In total you will be able to eat your first sourdough chips in under 2,5 hours. The long interval for the proofing step is more of an info how long the dough is usable. It can be used after 1 hour but shouldn’t be used beyond 24 hours. The taste could be more intense by letting it proof for a longer time but that is negligible.
Depending on how many baking plates / baking grills you got and how flat you can roll out the dough, you will need to bake one or two more times.
|200 g||Sourdough starter – Preferably from whole wheat flour or 50/50 mix of whole wheat and rye flour|
|60 g||All-purpose flour|
|60 g||Whole wheat flour|
|35 g||Extra virgin olive oil|
|10 g||Dried herbes de Provence|
|5 g||Sweet paprika powder|
|2,5 g||Cayenne pepper (optional)|
|~10 g||Flaky sea salt|
You will have a dough for about 3 baking trays of sourdough chips. You can easily double or triple all ingredients to make even more chips.
Most herbes de Provence mixtures consist of savory, marjoram, rosemary, thyme and oregano. You could also use a different combination of these herbs like for example only marjoram and oregano, but keep the amount of 10 g.
Other than that go and try out any combination of herbs and spices you like and tell us your results!
No difficult techniques that need to be accomplished and therefore another simple recipe.
You will need at least one baking plate or baking grill that you can find in our should have baking tools. Also a bench knife is recommended for removing the rolled out dough. Of course a stand mixer can come in handy, but you can easily knead the dough by hand.
Info: We used 2 baking plates and 1 baking grill at the same time so we could bake all sourdough chips in one go. The chips on the baking grill also get a bit crispier than on the baking plates.
- Mix all of the mentioned ingredients together with a stand mixer for 2 minutes on speed level one and 3 minutes on speed level two or by hand for about 10 minutes until the dough comes together in a smooth ball
- Wrap the dough ball in cling film
- Let it proof for 1 to 24 hours in the fridge at 5°C (41°F)
- Prepare 2 baking plates and 1 baking grill by covering each one with parchment paper
- Flour the surface a bit
- Take your dough out of the fridge, cut it in half and place the other half back to the fridge so it doesn’t dry out while you work on the first half
- Now cut the half into 3 smaller pieces
- Roll each dough piece out to a rough rectangle as thin as you can
- Place the rolled out dough on the baking plate / baking grill (there should be place for 2 next to each other)
- Repeat the process for the other half of the dough in the fridge
- Tip: If the dough starts sticking to the surface or rolling pin while rolling it out, add a little flour on top of the dough, flip it on the other side, add a little flour on top again and start rolling it out further
- Preheat oven to 170°C (338°F) for ~30 minutes with circulating heat function
- Spray the dough with water and sprinkle a good amount of flaky sea salt on top
- Place one baking plate in the bottom third of your oven, the other one in the top third and the baking grill in the middle and bake for 15 minutes or until golden brown and crispy
- After 7 minutes rotate the baking plates by moving the bottom one to the top and the top one to the bottom (keep the baking grill in the middle as it is)
- Info: If you are only using one baking grill or baking plate, place it in the middle of the oven. If you are going for 2 baking plates or baking grills, place one in the bottom third and one in the top third of the oven.
- Let your sourdough chips cool for about 30 to 60 minutes or until fully cooled down on some kind of grid
- Carefully crumble the sourdough chip plates into smaller chips after they are fully cooled down
- Store them in an airtight container
- They should be good for about a week
These sourdough chips from leftover sourdough starter are crunchy, crispy and so delicious. You can clearly taste the sourdough they are made of and olive oil which gives them a hearty and Mediterranean taste without being heavy.
Depending on what kind of herbs or spices you use, they can be nicely salty or even hot and spicy. Just add whatever you prefer!
You can also easily combine them with different dips, use them as a topic (maybe for a nice salad our soup?) or as a side dish. You see: they are very versatile and fit every season.
This recipe was inspired by Sourdough Crackers with Olive Oil & Herbs.