1. Preheat your oven to 350 F (175 C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.

2. In a medium bowl, whisk together the sourdough discard, 1/4 cup olive oil, and 1/2 teaspoon salt until well combined. If using, stir in the garlic powder, onion powder, and dried herbs at this stage. The mixture should be smooth and uniform.

3. Divide the dough mixture into two equal portions. Lightly flour a clean work surface and your rolling pin. This step is crucial for preventing the sticky discard from adhering to everything.

4. Take one portion of the dough and place it on the floured surface. Roll it out as thinly as possible, aiming for a thickness of about 1/16 to 1/8 inch. The thinner you roll it, the crisper your crackers will be. It should be almost translucent in some spots.

5. Using a pizza cutter or a sharp knife, cut the rolled-out dough into desired cracker shapes – squares, rectangles, or even triangles. Carefully transfer the cut crackers to the prepared baking sheets, leaving a small space between each one. Repeat with the second portion of dough.

6. Lightly brush the tops of the crackers with a little extra olive oil. This helps them crisp up and get that beautiful golden color. Sprinkle with additional salt (especially flaky sea salt) or any other desired seasonings.

7. Bake for 20-25 minutes, or until the crackers are deeply golden brown and crisp. Keep a close eye on them, as baking times can vary, and thin crackers can burn quickly. You might need to rotate the baking sheets halfway through for even baking.

8. Once baked, remove the crackers from the oven and let them cool completely on the baking sheets or a wire rack. They will crisp up even more as they cool.