I grew up loving Cheez-Its crackers and they were one of my favorite after school snacks. I haven’t had them in years due to the ingredient: TBHQ, a derivative of petroleum production, which I don’t believe is healthy or natural. I made these crackers the other day and I absolutely loved them and was surprised by that familiar almost burnt cheese taste, despite no cheese - thanks to the wild yeasts in my sourdough starter. I hope this becomes a favorite of yours too! Enjoy!

3/4 cup (200 g) sourdough discard (ideally fed with whole wheat flour)

2 tablespoons (28 g) extra virgin olive oil

1/2 teaspoon Maldon sea salt

2 teaspoons dried rosemary 

Maldon sea salt for sprinkling on top

Method:

Preheat your oven to convection (fan- assisted) 284°F/140°C and line 2 baking sheets with parchment paper or silicone baking mats. *Silicone mats do work a tad better than parchment and there’s no issue with sticking.

Combine all ingredients in a mixing bowl and stir until combined. Using an off-set spatula spread the mixture evenly between 2 baking sheets. You will want a very thin, even layer. Sprinkle the top with additional Maldon sea salt. 

Bake for 40-60 minutes or until the crackers are a deep golden brown, but not burnt. Check the crackers after 40 minutes to avoid over baking. Cool the large cracker sheet and break into pieces and enjoy with your favorite cheeses or dips. These keep for 1 week in a sealed container.