Sweet & Savoury Sourdough Chips 天然酵种酥脆薄饼

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These crunchy delights only using sourdough discards and few other simple ingredients. Easy to make and delicious! Thanks to Sourlotti by Abby for sharing this simple reicpe. She shared some flavours of chips like Brownie-almond, Apam balik (peanut pancake turnover), Parmesan cheese and Salted egg yolk chips! I only made two flavours . 

这些松脆的脆饼只使用废弃的酸面种和一些简单的成分而制作。制作简单，美味可口！感谢 Sourlotti 的 Abby  分享这个简单的食谱，她分享了一些口味的脆片，如布朗尼杏仁、Apam balik（花生煎饼）、帕尔马干酪和咸蛋黄脆片！我只做了两种口味。








Sweet & Savoury Sourdough Chips 天然酵种酥脆薄饼 


Ingredients:

BROWNIE CHIPS:

150g Sourdough starter/ discard

15ml Condensed milk

30g Sugar

2 tbsp Cocoa powder

20g Melted butter (salted)

Pinch of salt

dash of milk (optional)

*almond flakes for topping


PARMESAN CHIPS:

150g Sourdough starter/ discard

25g Parmesan cheese

20g Milk

30g Melted butter (salted)

Seasalt flakes

Handful of chopped fresh parsley( I used fresh basil)


Method:

BROWNIE CHIPS:

  1. Mix all ingredients and whisks well until all ingredients are incorporated.
  2. Take half of the batter and spread evenly on a non stick baking paper. Try to make it as thin as possible,  the thickness about 1-2mm is perfect. 
  3. Bake at preheated oven @ 160C (with fan) for 15-20 mins or until dried and crispy.
  4. Continue to make the second tray with the remaining batter while the first tray is baking.
  5. After baking, remove the chips from the baking paper and let cool on the rack.


PARMESAN CHIPS:

  1. The making steps are the same as Brownie chips.


Notes:

  • 1 recipe yield 2 trays (1-2 bottle of chips)
  • Kindly adjust hydration based on starter/ discard consistency
  • Baking time vary from the thickness of the batter
  • Use NON-STICK baking paper


Recipe source from: Sourlotti by Abby

Happy Baking!


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