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.
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.
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 can you make with fried sage leaves?
We’ve covered that you can make them just as a 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.
Use these fried sage leaves in and on all of your fall recipes or just snack away.
- 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.