Sourdough discard crackers are the easiest sourdough recipe of all time – just 5 minutes of prep work and around 40 minutes in the oven, and you’re done.

Add some ranch seasoning to the mix, and OH my, we have a new family favorite snack around here!

Here’s how to make them!

Why You’ll Love These Ranch Seasoning Sourdough Discard Crackers

• Quick and easy: No kneading, no rolling. You literally mix just three simple ingredients in a bowl and spread it onto a tray. 

• That nostalgic ranch flavor, but with none of the chemicals: Using homemade ranch seasoning makes such a difference! Better flavor, and better for you. But if you don’t want to make it from scratch, you can always use store-bought ingredients.

• Crispy and crunchy: Bake them long enough and they’ll break with that satisfying cracker snap.
• A gut-friendly win: Made entirely from sourdough discard—no added flour—so they’re fully fermented and easy on the gut.
• Versatile: This is the same base I use for my Everything Bagel Sourdough Discard Crackers, too—just swap the seasoning. You could also try them with sesame seeds, poppy seeds, flaky salt, parmesan and garlic… whatever you’re in the mood for!
• Long shelf life: Store them in a glass jar and they’ll stay crisp for weeks (if they last that long).

How to Make Ranch Seasoning Sourdough Discard Crackers

This recipe is so simple; the real trick is spreading the batter evenly. Here’s the full rundown:

1. Prep: Preheat your oven to 325°F (160°C) and line a half sheet tray with parchment paper.
2. Mix the Ingredients: Melt 35 g (2.5 tbsp) butter in a medium bowl, and add in 250 g sourdough discard (straight from the fridge is fine) and 10 g ranch seasoning. Store-bought ranch packets are OK, but if you want to take it up a notch, try it with my Homemade Ranch Seasoning Recipe. It’s a spot-on copycat of the Hidden Valley flavor—just without all the junky ingredients. I also made a Fiesta Ranch version if you want crackers with a bit of a kick!

3. Spread the Batter: Pour the mixture onto your lined tray and spread it out evenly. This part is key! The edges tend to thin out too much and burn, while the center can stay a little too thick and chewy. Push some of the center batter out toward the edges for more even baking.

4. Bake: Bake at 325°F/160°C for 10 minutes, then pull the tray out and score your cracker shapes with a pizza cutter. Squares, diamonds—whatever shape you like. 

5. Final Bake: After you score them, put your tray back in the oven and bake for another 25–30 minutes. Check it around the 20-minute mark. If the edges are getting too dark, you can remove them and continue baking the rest.

6. Cool & enjoy: Let them cool completely before storing in a glass jar. They’ll crisp up a bit more as they cool.

Baking Tips for the Best Crackers

• Spread it evenly: Use the back of a spoon or an offset spatula to smooth it out as evenly as possible across the tray so you don’t end up with burnt edges and chewy middle pieces.
• Use fresh-ish discard: I like discard that’s 10 days old or less. The more recent, the better the flavor. Really old discard can give the crackers a bitter taste. If it has hooch on top, I wouldn’t use it in a recipe like this. (You can also use active starter to make these crackers if you prefer! It would probably taste better as well.)
• Keep an eye on them: Every oven is a little different. Start checking around the 20-minute mark. If the edges are done early, pull them off and let the rest keep baking.

• Want bolder flavor? Sprinkle more Ranch seasoning on top after you spread the batter. It kicks up the flavor, but you do need to keep an eye on them more as the seasoning can get dark and potentially burn.
• Upgrade your ranch: Making your own ranch seasoning takes five minutes and makes these crackers taste next-level. I use my Homemade Ranch Seasoning in everything. You could try my Fiesta Ranch variation, too!
• Scaling the recipe: If you want to make more crackers, just stick to the ratio: 100 g discard to 1 tablespoon melted butter. But don’t go overboard on the tray. I don’t recommend using more than 300 g of discard per half-sheet tray, or the crackers will be too thick and turn out chewy instead of crispy. 

Serving Suggestions

These ranch sourdough crackers are the kind of snack that gets eaten by the handful, but if you’re feeling fancy:

• Serve with a cheese board—sharp cheddar, goat cheese, or anything creamy pairs beautifully with that ranch flavor.
• Crumble over a salad for a crunchy crouton moment.
• Pack in lunchboxes for a DIY lunchable snack.

Make a sweet version of this recipe: Sourdough Discard Ginger Crisps (Fast & Easy Snack!)

Conclusion 

That’s all there is to it—crispy, ranch-flavored crackers that come together in minutes and taste like snack magic. 

Whether you’re using up discard or just craving something crunchy, this one’s a keeper.

Other discard recipes to try:

• Everything Bagel Sourdough Discard Crackers (3 Ingredients)
• Pantry Clean-Out Sourdough Discard Granola Recipe
• Fast & Easy Sourdough Discard Waffles