1 pkg. English muffins, frozen
1 stick butter
1/4 c. dried parsley
1 tbsp. caraway seeds (optional)
1/4 tsp. red pepper flakes
Seasoned salt to taste

Put butter, parsley, caraway or celery seeds, pepper, flakes and seasoned salt in a small skillet and place over lowest heat while your prepare muffins.

Remove muffins from freezer. Let stand a few minutes, so they will slice. With a very sharp knife, slice muffins VERTICALLY (about 30 slices per muffin). Slice about 5 slices on one side, then turn to a new edge and slice again - continue to turn and slice into paper thin slices. Spread slices on cookie sheet and bake at 300 degrees for about 12 minutes, until dry, but not brown.

Then dip slices into the melted butter mixture. Return them to cookie sheet and bake 10-12 minutes more, until crisp and browned lightly. Cool before storing. Store in a container with a tight lid.