Rosemary & Sea Salt Crisps



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2 whole BAYS English muffins
2 tablespoons melted butter
2 teaspoons fresh rosemary
1/2 teaspoon coarse sea salt


Preheat oven to 375°F. Cut muffins crosswise into five strips per muffin half, arrange in a single layer, cut sides down, on a rimmed baking sheet. Bake 9 to 10 minutes or until light golden brown. Let cool to room temperature (strips will become crisper as they cool).

Place strips in a medium bowl, and drizzle with butter. Toss until evenly coated. Return to baking sheet in a single layer, cut sides down. Sprinkle 2 teaspoons fresh rosemary and 1/2 teaspoon coarse sea salt over crisps.  Return to oven and bake 5 to 6 minutes or until deep golden brown. Let cool completely. Store loosely covered at room temperature up to 3 days.



Makes 20 Crisps

Recipe Video:

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