In a large mixing bowl, combine the sourdough starter with flour and a pinch of sea salt. Melt your choice of coconut oil, butter, or olive oil, then add it to the mixture.

Once combined, shape the dough into a ball, divide into two equal portions, flatten slightly into rectangles, wrap in plastic wrap, and refrigerate for at least 30 minutes.

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

Remove the dough from the refrigerator, let it sit for 5 minutes, then roll each rectangle to about 1/16 inch thickness.

Transfer the rolled-out dough onto the baking sheet, brush with olive oil, sprinkle with sea salt, and cut into squares or triangles.

Bake for 20-25 minutes, rotating halfway through, until golden brown and crisp.

Cool on a wire rack and store in an airtight container.