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Cinnamon Sugar Sourdough Crackers With Fruit Salsa

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If you are looking for the perfect Summer time snack or treat that is delicious and nourishing then you need to make these Cinnamon Sugar Sourdough Crackers with Fruit Salsa! This recipe is fun, fresh and absolutely to die for!

crackers with mixed fruit salsa

Growing up my mom used to make a recipe for cinnamon sugar pita chips made from baked tortillas. She would serve it with a lightly sweetened fresh fruit salsa and it was one of my favorite snacks! With the warmer weather coming around, I found myself craving this delicious treat and knew I needed to remake it.

If you have been here for a while, then you know my love for sourdough and this is such a great, unique way to use sourdough starter discard. The cinnamon sugar crackers only take a few ingredients to make and come together so quickly. Coat them in a drizzle of melted butter and some cinnamon and sugar and they are absolute perfection!

These crackers are a delicious snack on their own, but even better served with this sweet and slightly tangy fruit salsa. I like to use a combination of strawberries, pineapple, kiwi and raspberries but you can interchange any of those with almost any fruit you like. These cinnamon sugar sourdough crackers with fruit salsa are the PERFECT make ahead snack for those warm Summer days that everyone will love!

crackers on a plate with fruit salsa in a small bowl

Tips For Making Cinnamon Sugar Sourdough Crackers with Fruit Salsa

  1. Use sourdough starter discard as opossed to active sourdough starter. You do not want any rise in this recipe so sourdough start discard is all you need! This recipe uses a full 2 cups of it so it is a great way to use it up.
  2. Knead the dough until nice a smooth. This dough comes together quite quickly, then you just want to make sure you knead it for a good few minutes to get a nice smooth dough.
  3. Roll the dough nice and thin. It is up to you just exactly how thin you want your cracker to be, but I think that when they are served with this fruit salsa, the thinner the better. The dough is very elastic and can get very thin without breaking.
  4. Be sure to coat the cracker with butter, cinnamon and sugar right after they come out of the oven and are still warm. This just ensure that everything you are adding with coat the crackers nicely and stick.

Cinnamon Sugar Sourdough Crackers with Fruit Salsa Ingredients

Sourdough Starter Discard- As mentioned above, these crackers are made with sourdough discard. It is one of my favorite ways to use up all of my excess discard.

Olive oil– I always use olive oil because thats what I keep on hand but something like avocado oil would also work. I promise you don’t taste the olive oil if that is what you choose to use.

Flour– Being that you don’t need this recipe to rise, a simple all purpose flour is all you need.

Raspberries– I like to use frozen as they are most accesible and also produce a slightly more saucey salsa.

Kiwi- Any type of kiwi is delicious in this recipe. I have used both green kiwis and golden kiwis.

Pineapple– Fresh pineapple is always best for this salsa. Canned wont give you the same fresh and crisp flavor.

Strawberries– Like the pinepple, I recommend using fresh strawberries, as frozen often turn to mush.

Lime– There is lime zest and juice in this salsa to bring a nice tangy flavor.

Honey- Just a touch of honey is added to the salsa to balance sweetness with the tangyness.

chopped strawberries, pineapple, kiwi and raspberries on a wood cutting board

The Steps

1.Start by mixing together the olive oil, sourdough discard and flour in a medium sized bowl.

2. Then, dump the dough out onto the counter and gently knead it for a couple minutes. It is not a super stiff dough, but you just want to knead it until it is nice and smooth.

3. Once smooth, wrap the dough in plastic wrap and place in the fridge to chill for minimum 30 minutes.

4. When the dough is chilled and ready to go, preheat your oven to 350F. Cut the dough into 2 pieces and place each piece of dough onto a large rectangle of parchment paper. You want it to be about the size of your baking sheets.

5. Lightly flour the top of the dough, and roll it into a large rectangle. You want to get the dough nice a thin for a perfectly light and crisp cracker. Basically just roll it as thin as you can get it. Repeat this with both pieces of dough.

6. Once the dough is nice and thin, using a pizza cutter or sharp knife, slice the dough into what ever size crackers you like. Gently prick each cracker with a fork to allow air to escape while baking, then lift the parchment paper with the cracker dough on to a baking sheet.

7. Bake the crackers for about 20 minutes or until lighly golden. This time may vary by a few minutes, depending how thin or thick you rolled the crackers.

8. While the crackers are baking, combine all of the fruit salsa ingredients together in a bowl and stir until well combined. Set aside.

9. When the crackers are done baking, immediatley add them to a large bowl. pour the melted butter over top and sprinkle the cinnamon and sugar on top. Gently toss the crackers around to get them all fully coated in the butter, cinnamon and sugar.

10. Enjoy the crackers served with the fruit salsa just as use would chips and salsa!

ball of dough on a white counter
unbaked square crackers on a baking sheet
baked sourdough crackers on a baing sheet
bowls of fresh fruit salsa with strawberries, raspberries, pineapple and kiwi
sourdough crackers on a white plate with a side of fruit salsa

If you give this recipe a try, leave a review or comment below 🙂

For more delicious recipes using sourdough discard, check out the ones below!

https://cmbarndominium.com/simple-delicious-boursin-tomato-sourdough-pasta/

https://cmbarndominium.com/soft-fluffly-apple-pie-sourdough-pancakes/

https://cmbarndominium.com/how-to-make-perfectly-soft-sourdough-discard-tortillas/

https://cmbarndominium.com/the-best-homemade-sourdough-lasagna/

crackers with fresh fruit salsa on top

Cinnamon Sugar Sourdough Crackers with Fruit Salsa

Yield: 8-12 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

Perfectly crisp and flavorful cinnamon sugar sourdough crackers served with a fresh and tangy homemade fruit salsa. The perfect Summer snack that everyone will love!

Ingredients

  • 1/2 cup olive or avocado oil
  • 2 cups sourdough starter discard
  • 2 cups all purpose flour
  • 2 tbsp melted butter
  • 1/3 cup sugar + 2 tsp cinnamon combined

For the Salsa

  • 1 cup frozen raspberries
  • 1 cup finely diced pineapple
  • 2 kiwis finely diced
  • 1 cup strawberries finely diced
  • juice and zest of 1 lime
  • 2-3 tsp honey

Instructions

  1. Start by mixing together the olive oil, sourdough discard and flour in a medium sized bowl. You can use a dough whisk or a spoon and just mix until mostly combined.
  2. Then, dump the dough out onto the counter and gently knead it for a couple minutes. It is not a super stiff dough, but you just want to knead it until it is nice and smooth.
  3. Once smooth, wrap the dough in plastic wrap and place in the fridge to chill for minimum 30 minutes. This is just to help the dough firm up a bit before rolling.
  4. When the dough is chilled and ready to go, preheat your oven to 350F.
  5. Cut the dough into 2 pieces and place each piece of dough onto a large rectangle of parchment paper. You want it to be about the size of your baking sheets.
  6. Lightly flour the top of the dough, and roll it into a large rectangle. You want to get the dough nice a thin for a perfectly light and crisp cracker. Basically just roll it as thin as you can get it. Repeat this with both pieces of dough.
  7. Once the dough is thin, using a pizza cutter or sharp knife, slice the dough into what ever size crackers you like.
  8. Gently prick each cracker with a fork to allow air to escape while baking, then lift the parchment paper with the cracker dough on to a baking sheet.
  9. Bake the crackers for about 20 minutes or until lighly golden. This time may vary by a few minutes, depending how thin or thick you rolled the crackers.
  10. While the crackers are baking, combine all of the fruit salsa ingredients together in a bowl and stir until well combined. Set aside.
  11. When the crackers are done baking, immediatley add them to a large bowl. pour the melted butter over top and sprinkle on the cinnamon and sugar. Gently toss the crackers around to get them all fully coated in the butter, cinnamon and sugar.
  12. Enjoy the crackers served with the fruit salsa just as you would chips and salsa!

Notes

*You can make these crackers any thickness you like. The thinner you roll them, the faster they will bake!

*If you don't care for any of the fruit in this fruit salad you can substitue it with almost any other fruit that you like!

*Store the crackers in an air tight container or bag for up to a couple months.

*Store the fruit salsa covered, in the fridge for up to a week.

Did you make this recipe?

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Category: Sourdough

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