Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.

In a bowl, mix the sourdough discard, melted butter, garlic powder, rosemary, and thyme.

Spread the mixture onto the parchment paper. An offset spatula works great for this.

Sprinkle the sea salt evenly over the top of the cracker mixture.

Bake in the oven for 20-30 minutes, until the mixture is dried out and crispy. Some parts will be darker than others depending on how evenly the mixture spread out.

Allow the crackers to cool completely before you break them apart. To turn them into crackers, just break the pieces with your hand into the size that you would prefer and store in an airtight container.