In a large mixing bowl, combine your sourdough starter, flour, sea salt, and coconut oil until smooth.

Transfer dough to a lightly floured surface, shape into a ball, then flatten each piece into a rectangle shape about ½ inch thick.

Refrigerate the wrapped dough for at least 30 minutes, or up to overnight.

Roll out the chilled dough on floured parchment paper until about 1/16-inch thick.

Brush dough with olive oil, sprinkle with sea salt and any additional seasonings, then cut into desired shapes.

Transfer cut dough onto a baking sheet lined with parchment paper and bake for 20 to 25 minutes.

Remove from oven and cool on a wire rack before storing.