Lemon Flax Crisps

Lemon Flax Crisps

Makes about 18 crisps

Easy to mix together and in and out of the oven in 10 minutes, these sweet and crunchy crisps can be whipped up on a weeknight and enjoyed as snacks throughout the week. Store in an airtight tin for up to 2 weeks. For vegan crisps, substitute canola or sesame oil for the melted butter.

  • 5 tablespoons butter, melted and cooled
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup brown flax seeds
  • 1 cup plus 2 tablespoons brown rice flour
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Preheat oven to 350°F. In a medium bowl, combine butter, maple syrup, vanilla, lemon zest and juice, flax seeds and brown rice flour. Stir to combine well. Drop by tablespoonfuls onto a parchment paper-lined baking sheet. Use the back of a spoon to spread batter into 1/4-inch thin disks. Bake for 10 minutes, until browed on edges. Allow to cool completely before removing from parchment.

Nutritional Info: 
Per Serving:110 calories (45 from fat), 5g total fat, 2g saturated fat, 10mg cholesterol, 25mg sodium, 15g carbohydrate (2g dietary fiber, 5g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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