This is a sponsored blog post; while the views expressed here were genuinely mine, consideration was paid to me by Bays English Muffins to review this product.
English muffins are more than ‘just breakfast’. We keep them on hand for snacks, sandwiches – you name it, we enjoy them any time of day. If I’m picking up eggs at the store, I’m usually picking up Bays English Muffins, they are right in the dairy case, chilled for freshness (and perfection, if you ask me.)
When we aren’t using Bays to make sandwiches, we love them for snacks. Making crisps with our English muffins is simple, and we always have everything we need on hand, from the fresh rosemary in our garden for our savory crisps, to the chocolate for our sweet crisps. I love that I can make them in minutes and they satisfy my love for sweet and savory!
Learn how to make sweet and savory crisps with Bays!
ROSEMARY & SEA SALT CRISPS
INGREDIENTS
2 whole BAYS English muffins
2 tablespoons melted butter
2 teaspoons fresh rosemary
1/2 teaspoon coarse sea salt
INSTRUCTIONS
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.
SERVES:
Makes 20 Crisps
CINNAMON SUGAR & CHOCOLATE CRISPS
INGREDIENTS
2 whole BAYS English Muffins (any flavor)
2 tablespoons melted butter
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
6 ounces dark chocolate melting wafers
INSTRUCTIONS
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. Combine sugar and cinnamon in a
small bowl, stirring until evenly incorporated. Sprinkle crisps with cinnamon sugar
mixture. Return to oven and bake 5 to 6 minutes or until deep golden brown. Let cool.
Place chocolate melting wafers in a microwave-safe container. Microwave at half power
until melted. Dip crisps in chocolate and let cool. Store loosely covered at room
temperature up to 3 days.
SERVES:
Makes 20 crisps
Love English muffins? Bays Original, Sourdough, Multi-Grain and Cinnamon Raisin give you a lot of options. Go to bays.com to find out what stores near you carry Bays as well as great Bays recipe ideas, including the ones for the crisps that I shared!
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