These beautifully tasty and simple crisps are great as an appetizer, small plate, or snack. It's fast and easy, but full of flavor and great textures.
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 rosemary and sea salt over crisps.
Return to oven and bake 5 to 6 minutes or until deep golden brown. Let cool completely.
Add fresh black pepper.
Store loosely covered at room temperature up to 3 days.