Three days until Christmas?! Who’s ready?! I have one final gift coming tomorrow and then I’m all set. I know, this is last minute but I panicked when I saw all the gifts my husband got me. So one last minute gift was necessary.
Sadly, today’s recipe isn’t necessarily festive. I just really wanted to share it with you guys! It’s a recipe for sage and browned butter pita chips. Homemade, I might add. But fret not, it’s easily one of the simplest recipe on this blog.
But before we get into the recipe, can we talk about browned butter? It’s literally heaven. The smell alone is transcendent. It’s my new obsession. And when you add sage, forget about it. I will turn into putty right before your eyes.
Browned butter is just that: butter that is heated past the melted stage until it gets golden brown. You’ve probably seen it in blondie recipes, cookie recipes, and even sauces. But I love it just by itself, with a little fresh sage. When you cook the sage in the butter, it gets super crispy like a potato chip. And yes, I’ll eat it just as such. The flavors combine to make an ultra rich, heavenly sauce. Mmmmm.
This sudden obsession for this sauce started last month. I had a craving for this sage and browned butter sauce so I made it to serve with my chicken that night. I forgot how amazing the sauce was. It was that evening that I decided to incorporate that sauce into more of my cooking. But how?
Around this time, I was eating tons of pita chips. We had so many leftover from a dinner party so I really had no choice. I’m not one to waste perfectly good snacks, that’s for sure. I was mid-pita chip binge when it hit me…these would be even better with a brushing of sage and browned butter! Eureka!
Pita chips are so simple to make. You just take pita pockets, cut into triangles, brush with olive oil, and sprinkle with salt before baking for 12 minutes. That’s it! You can add dried herbs and/or use flavored oils to give the chips more personality. For these chips, I eliminated 1/2 the olive oil, replaced it with browned butter, and added dried sage (also called rubbed sage). Dried sage will incorporate better than the fresh to ensure an even coating on the chips.
Before you get going on this recipe, there are few things you should know:
- This recipe uses pita pockets, not that thick pita bread you use in a gyro. If you use that thick bread, the pita won’t crisp up the same way.
- These chips brown fast so when you’re nearing the end of the cook time, keep and eye on them. I browned my first batch too much and I could barely taste the butter and sage,
- When making the browned butter, always keep your eyes on it. It will suddenly turn from golden to dark brown. You’ll know it’s ready when you can smell a rich butter scent.
This is such a simple recipe and worth all the effort. I hope you love them as much as I do! Check out the full recipe below.
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