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Preheat the oven to 325 degrees F. Line a medium/large baking sheet with parchment paper.
Whisk the discard and the oil together in a medium mixing bowl.
Mix in the shredded cheese.
Spread the mixture out over the parchment using a rubber spatula. Make the layer as thin as possible while still covering the parchment. Sprinkle the top with either salt or the everything bagel seasoning.
Bake for 40-45 minutes, turning the pan halfway to ensure even baking.
Let the crackers cool on the pan for at least 5 minutes. They will firm up as they cool. Cut or crack into smaller crackers.
Store in an airtight container on the counter for up to 3 days.
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