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

In a mixing bowl, combine your sourdough discard with flour, sugar, ground cinnamon, and salt until a smooth dough forms.

Dust your work surface and rolling pin with flour, then roll out the dough to about 1/8 inch thickness.

Brush the rolled-out dough generously with melted butter, then sprinkle the sugar and cinnamon mixture evenly over the dough.

Cut the dough into squares or rectangles, about 2 inches in size, and place them on the prepared baking sheet.

Bake the crisps in your preheated oven for 15-20 minutes until golden brown.

Allow the crisps to cool completely on a wire rack before storing in an airtight container.