Your sourdough discard needs to be brought to room temperature, this will take a few hours. (Discard directly from the refrigerator will solidify the melted butter when you add it, the room temperature discard will mix better with melted butter and spread easier on parchment).

Preheat your oven to 325°F.

In a bowl, whisk together:

1 cup sourdough discard

2 tablespoons melted butter

Whisk until smooth and fully combined.

Pour the mixture onto a sheet of parchment paper. Using a spatula, spread it out fairly thin.

Now comes the fun part. Sprinkle your favorite toppings evenly over the surface. You can mix in the seasonings with the melted butter and discard in a bowl, but when you're making a triple batch or more, you'd want to do a variety.

Bake for 25-35 minutes, or until they have hardened to the touch and golden in color.

Let cool completely—this is when they crisp up fully. Break apart and enjoy.