If you’re wondering what you can make with sage leaves, these Crispy Fried Sage Leaves are your answer! Make them as a snack or use them to dress up your favorite fall dishes.
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 SO GOOD. And as an added bonus, it’s a low-calorie, healthy snack.
So says everyone else I’ve ever made them for!
Someone asked me the other day if fried sage leaves will keep and for how long. I realized that I have no idea because ours are always gone within ten minutes! No joke.
Where to Buy Sage Leaves
Fresh sage leaves can be purchased year-round at grocery stores, farmer’s markets, specialty food stores and online. In the grocery store, fresh sage leaves are typically found in the herbs section of the produce area, alongside other fresh herbs like thyme, mint, and rosemary.
When selecting fresh sage leaves, look for healthy, vibrant green leaves that are free from browning or wilting, and gently rub a leaf between your fingers to ensure a strong, earthy, citrus aroma. As sage spoils it will turn brown, soft, and lifeless and the aroma will turn to an unpleasant odor.
Fried Sage Leaves Ingredients
- Whole sage leaves – When cooked, sage leaves take on a nutty and savory flavor while retaining subtler herbal and earthy notes.
- Extra-virgin olive oil – Just enough to coat entire bottom of skillet. Use a neutral oil like canola or vegetable oil, if you prefer.
- Kosher salt – For sprinkling.
How to Fry Sage Leaves
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, which is what usually happens.
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.
What to do with Fried Sage Leaves
We’ve covered that you can make fried sage leaves just as an easy snack. But I almost always garnish my fall dishes with a few of them, too. This Creamy Baked Pumpkin Gnocchi with Italian Sausage (that is SO GOOD, you have to try it!) look gorgeous with a few on top, and it really adds to the dish, both in presentation and flavor.
Crispy sage leaves also make a perfect garnish on top of pasta, risotto, meats, fish, potatoes, or vegetable dishes or as a crunchy garnish on top of soups, stews, or salads. A few favorites are squash or many white fish, chicken and pork dishes.
Use them as a unique addition to a charcuterie board or cheese plate and serve with cheeses, nuts and jam. Top toasted bread, crostini or bruschetta with fried sage leaves, along with ingredients like goat cheese, prosciutto, or roasted vegetables, for a flavorful appetizer.
They can be mixed with dried fruits, nuts, yogurt for a healthy appetizer.
Use as a whole garnish or crumbled, depending on the dish.
Fried Sage Leaves
Fried sage leaves can be used to top all of your fall dishes for a sophisticated finish, or just enjoy them as a snack!
Ingredients
- Whole sage leaves, as many as you like
- Extra-virgin olive oil, enough to coat entire bottom of skillet
- Kosher salt, for sprinkling
Instructions
- 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.
Notes
Fried sage leaves are best served within three if stored at room temperature. They can be stored in the refrigerator for up to 3 days.
The sage infused oil can strained and saved for later use or to make more fried sage leaves or for use with other dishes.
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Mark
Friday 7th of February 2025
After they are somewhat dried in the paper towel both side, I cut them up on a cutting board into 1/2 - 1/4 inch pieces and sprinkle on the pasta dish after serving. Each person takes as much or as little as they want. Particularly good with gnocchi.
WorkingMom
Saturday 18th of May 2024
Amazing! I came across this recipe because I had so much sage in the garden and wanted to use it, not waste it. I found a recipe for sage salt, calling for dried or fried sage. I had to look up how one would fry sage and came across this recipe. I'm usually reluctant to try new things and sage is not an herb that I'm really fond of, but I figured I had nothing to lose except some olive oil and five minutes of my time. They were AMAZING! My picky eater kid scarfed down the first batch. Two fell to the floor, the dog nabbed them and now she's following me around,, looking for more! I tried them with reluctance, then ate about 35 more leaves. The health benefits of sage are great, so this is a go-to snack for us now. The flavour has a hint of sage - seriously, a hint - but tastes more savoury and even buttery. Sent the recipe to my mother in law who also has a massive sage plant, and to my brother in law, a chef and culinary instructor at a college. He's doing a student feature on Indigenous Canadian culinary, and this will be a perfect addition. Thanks so much for opening my mind (and my mouth) to something new!
Denae
Thursday 1st of September 2022
Oh, my, goodness... These are wonderful?
I was in my garden this morning looking at the giant bush of sage that has developed over the past few weeks. And of course, I searched for what to do with the leaves and stumbled across your recipe. I was admittedly hesitant, br a use like yourself, sage is by far my favorite herb. I picked 4 leaves and brought them in the house for experimentation. Lemme tell you... this frying trick makes them almost magical. I used avocado oil and Himalayan pink salt, and after I popped the first one in my mouth, the other three magically disappeared after. Wow. I know the fate of the over-abundance of leaves I have now! Excuse me while I run back out to the herb patch...
Georg
Tuesday 14th of June 2022
Has anyone acutally tried to fry these up in a big batch and store them in a jar? I fried them up yesterday and salted more than usual, now they're just sitting in the pan to loose some more moisture. Guess I'll just give it a try and tell you guys in a week or so. But if you think about it, something this oily and salty and full of natural oils that surely are unappealing to bacteria should not go bad quickly.
Brandie
Monday 31st of May 2021
Oh. My. Goodness. These are absolutely delectable. How am I just now finding out that this is the best snack on the planet???