• Preheat your oven to 325 F (160 C). Position the oven racks to 3rd from the top and 3rd from the bottom. Line 2 large rimless baking sheets with parchment paper. If you don't have rimless baking sheets, use the back of your baking pans instead. It's easier to spread the batter thinly on rimless baking sheets
• Remove your unfed sourdough discard from the fridge to a mixing bowl. I like to let it sit for 30 minutes or so, at room temperature, because I find it a bit easier to loosen it up as my starter is quite thick when it's cold

Prepare the batter:

• Add oil, salt, and seasonings (or any spices you like) to the starter. Use a sturdy spatula or spoon to vigorously stir the mixture. They appear separate at first and you don't think they are going to combine, because of the oil.
  
• But just keep stirring. It will come to a point where the flour in the starter absorbs the oil and the mixture will turn sticky and pasty
  
• I highly recommend using an offset spatula to spread this batter as thinly as possible on top of the parchment paper. It gets the job done much better than using a spatula
  
• Spread starting from the center of the batter towards the edge, following the shape of your baking pan. Remember to spread it really thin. The middle part usually takes longer to cook. So make sure you spread them in an even thickness throughout so they cook evenly. This is one of the keys to that crispy texture
  

Baking (to shape into square shape):

• Put the baking pan in the positioned racks and bake for 15 minutes. Remove from the oven and use a pizza wheel to "cut" the crackers into about 1 x 1 inch, doesn't have to be exact. It won't really cut through the crackers because they are still soft and not crispy at this point. We are just creating some marks so you can easily break the crackers into smaller size later
  
• Return the pan back into the oven and bake for another 35-45 minutes or until the crackers are crispy all around and nicely golden brown. Rotate the pan front to back, top to bottom, halfway through baking during this time so both trays baked evenly

Cooling:

• Let the crackers cool down completely on the pan.
  
• Once the crackers have cooled down completely, separate the crackers into little pieces following the cut you make earlier. If you don't make any cut, simply break the giant piece into irregular snack-size pieces
  

Storage:

• Store them in an air-tight container for about a week (It never lasts that long in our house)