Preheat oven to 325°F.
Line baking sheet with parchment paper.
Melt the butter and coconut oil and let them cool to room temperature. Note: You may want to melt them separately to avoid burning.
Combine sourdough discard, butter and coconut oil in a measuring pitcher or bowl and mix well.
Pour the batter onto the prepared baking sheet. Lift the baking sheet one side at a time to let the batter slowly spread into an even layer - about 1/8" thick. Use a spoon if needed. Note: Thin batter makes crispy crackers!
Sprinkle sea salt evenly over the mixture.
Bake the batter for 10 minutes, then remove to cut and score. Use a pizza cutter to cut lines vertically and horizontally, making squares. Then poke holes in each square with a skewer.
Bake the crackers for another 30-40 minutes or until golden brown. Baking time may vary by oven. Note: The longer you bake, the crispier the cracker!
Let the crackers cool to room temperature before breaking them apart.
Store in an airtight glass jar or container for up to 2 weeks.
