Preheat the oven: Preheat the oven to 180°C (356°F).
Mix ingredients: Into a large bowl, add 200g (7 oz) sourdough discard, 2 tbsp olive oil, a pinch of salt, and a pinch of mixed herbs. Mix until well combined.
Prepare the baking tray: Line a baking tray with baking parchment. Remove the parchment from the baking tray and place it directly on the table. Pour out the dough onto the parchment and spread out a really thin layer using the back of a spoon. It should be approximately ½ cm (0.2 inches) thick.
Add seeds: Sprinkle with 2 tbsp of mixed seeds of choice (such as sesame, chia, flax, sunflower, and pumpkin seeds) and a sprinkle of salt. If you have coarse sea salt, this would be perfect, but fine sea salt will also work.
Initial bake: Place the baking parchment back onto the baking tray and bake in the oven for 10 minutes at 180°C (356°F).
Cut crackers: Remove from the oven and cut the crackers into the shapes you would like, approximately 8 cm x 2 cm (3.1 inches x 0.8 inches) is what we went with but you could cut them into squares or whatever shape you like.
Final bake: Put the tray back in the oven for 30-40 minutes until the crackers are dry and golden on top.
Cool and store: Remove and let cool fully. Store in an airtight container. They will last for approximately 1 month.
We love to serve these with our hummus and pestos!