Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine sourdough discard, all-purpose flour, sugar, cinnamon, and salt until a soft dough forms.

Roll out the dough on a floured surface to approximately 1/8 inch thick.

Brush the surface of the dough with melted butter and sprinkle the cinnamon sugar mixture evenly over it.

Cut the dough into squares or shapes of your choice and transfer them to the prepared baking sheet.

Bake for 15-20 minutes until golden brown and firm to the touch.

Allow the crisps to cool for a few minutes before transferring them to a cooling rack.

Store in an airtight container at room temperature for up to a week.