Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the sourdough starter discard, whole spelt flour or whole wheat flour, and sea salt. Pour in the olive oil and stir until a cohesive dough forms.
Lightly flour your work surface and roll out the dough as thinly as possible, ideally about 1/8 inch thick.
Cut the rolled-out dough into squares or rectangles and transfer to a baking sheet lined with parchment paper.
Brush the tops of the crackers with olive oil and sprinkle with flaky or coarse salt.
Bake for 20-25 minutes, or until golden brown and crispy.
Let the crackers cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
