1. Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper.

2. In a medium-sized mixing bowl, combine the sourdough discard, olive oil, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir everything together thoroughly until all the spices are evenly distributed throughout the discard mixture.

3. Pour the seasoned sourdough discard mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the mixture into a very thin, even layer, aiming for a thickness of about 1/8 inch.

4. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until golden brown around the edges and firm to the touch.

5. Once baked, remove the baking sheet from the oven. Let the large baked sheet of sourdough cool completely on the baking sheet on a wire rack. As it cools, it will become even crisper.

6. Once fully cooled and crisp, gently break the large baked sourdough sheet into irregular, chip-sized pieces. Serve immediately or store for later enjoyment.