Sourdough Vegan cheese Crackers

Updated at: Thu, 17 Aug 2023 07:35:50 GMT

Step 1

Preheat oven to 350 degrees F.

Step 2

Place one half of the dough on a sheet of parchment paper and sprinkle both sides lightly with flour.

Step 3

Roll out the dough into a rectangle, keeping the sides as even as possible to minimize trimming.

Step 4

For thin, crispy crackers, roll the dough as thinly as possible - it should be nearly translucent.

Step 5

For a sturdier crackers, Keep it slightly thicker.

Step 6

Using a pizza cutter, ravioli cutter, or sharp

Step 7

knife, trim the rough edges from the sides ofthe rectangle and discard

Step 8

If you have a lot ofleftover dough, you can re-roll it, but only do this once as it can make the crackers tough.

Step 9

.Using a pastry brush, brush the dough lightly with olive oil and sprinkle with flaky sea salt.

Step 10

Cut dough into squares of desired size. It’s ok if they’re not completely uniform in size. And don’t worry about separating the crackers, as they’ll contract and separate as they bake.

Step 11

Repeat steps with remainder of dough

Step 12

Transfer parchment to baking sheets. Bake for 15-20 minutes or until the crackers begin to brown on the edges. You’ll probably still have some hot spots in your oven so some crackers may become browner than others; just make sure they don’t burn!

Step 13

Cool crackers completely before eating; they’ll continue to crisp as they cool. Store leftovers in airtight container.

Step 14

Store leftovers in an airtight container.

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