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 degrees.
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.