Fried Sage Leaves are so simple and an addictive, delicious snack. Or use them to top your fall dishes for a sophisticated finish!
I could eat fried sage leaves every single day for the rest of my life and never grow tired of them.
Sage itself is one of my least favorite herbs (I like it but cilantro, parsley and mint are the top of my list). Still, there’s something about crispy fried sage leaves that I can’t resist. The texture and flavor combination – with a little salt sprinkled on – is incredibly addicting.
So says everyone else I’ve ever made them for!
To make fried sage leaves, simply coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. I put them on a plate lined with paper towels then transfer them to a pretty serving plate. Or I just eat them myself straight off the paper if no one is around, lol :)
I like a lot of salt on my fried sage leaves. Use whatever amount tastes best to you but I definitely recommend sprinkling some on as soon as you remove them from the oil. Remember what I always preach: SALT = FLAVOR.
You can also fry up just a few sage leaves if you want to garnish a fall dish. I made this Creamy Baked Pumpkin Gnocchi with Italian Sausage (that is SO GOOD, you have to try it!) and fried sage leaves were the perfect finish for it, both in presentation and flavor.
Use these fried sage leaves in all of your fall recipes or just snack away! And, as always, reach out anytime if you have a question. Happy to help out anytime!
- Whole sage leaves, as many as you like
- Extra-virgin olive oil, enough to coat entire bottom of skillet
- kosher salt, for sprinkling
- Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.
- Repeat in batches until all sage leaves are fried.