Fried sage leaves are a gourmet snack. They are a lovely embellishment to cheese or meat platters. And they're a special garnish for soups, stews or casseroles. Seasoned with coarse sea salt, my favorite way to eat them is out of hand, crunchy and herbaceous. They are super easy to make, and quick, but technically they're deep fried. So they're good all by themselves, like kale chips, but more exotic.

Fried Sage Leaves

Megan Hors d'oeuvres, Condiments & Sides, Whole Food Recipes 12 Comments

Fried sage leaves are a gourmet snack. They are a lovely embellishment to cheese or meat platters. And they’re a special garnish for soups, stews or casseroles. Seasoned with coarse sea salt, my favorite way to eat them is out of hand, crunchy and herbaceous. They are super easy to make, and quick, but technically they’re deep fried. So they’re good all by themselves, like kale chips, but more exotic.

Sage has been used medicinally for centuries, if not longer, native to the Mediterranean. 1887 Painting of Medicinal Plants~ Sage It has anti-inflammatory properties and like all herbs is concentrated in its nutrition. So just a small amount of these chips can provide the majority of Vitamin A your body needs in a day!  Sage also provides calcium, potassium, iron and is rich in flavonoids.  There are many other healing uses for sage, including digestive healing, respiratory relief, mental clarity and skin treatment. Throughout Europe it is made into essential oil.  Historically, it was used as a meat preservative before refrigeration and is now often associated with the flavors of Thanksgiving, excellent with chicken or any meat, including fish and eggs.

The preparation I share with you here is not only gourmet, but the nutrients in the sage are well-preserved. The leaves fry just briefly in a small (cast iron ideally) skillet, in olive oil. You will delight in the Mediterranean flavor and the treat of having something so simple and yet so perfect.  Once again, the healthiest foods, and those that are often allowed and encouraged on healing diets, are beautiful whole foods.

Fried sage leaves are a gourmet snack. They are a lovely embellishment to cheese or meat platters. And they're a special garnish for soups, stews or casseroles. Seasoned with coarse sea salt, my favorite way to eat them is out of hand, crunchy and herbaceous. They are super easy to make, and quick, but technically they're deep fried. So they're good all by themselves, like kale chips, but more exotic.

Fried Sage Leaves
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Print Recipe
No thermometer is needed for this simple, quick process. But if you are someone that prefers this step, 165 degrees is the ideal temperature for the oil to be at during frying. You want the leaves to sizzle when tossed in; and they are ready, after being flipped over, when the sizzling slows, less than one minute total. Heating the oil over medium-high heat and lowering it to medium half way through the overall cooking process works perfectly.
Servings
5 servings
Cook Time
20 minutes
Servings
5 servings
Cook Time
20 minutes
Fried Sage Leaves
Yum
Print Recipe
No thermometer is needed for this simple, quick process. But if you are someone that prefers this step, 165 degrees is the ideal temperature for the oil to be at during frying. You want the leaves to sizzle when tossed in; and they are ready, after being flipped over, when the sizzling slows, less than one minute total. Heating the oil over medium-high heat and lowering it to medium half way through the overall cooking process works perfectly.
Servings
5 servings
Cook Time
20 minutes
Servings
5 servings
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil in a very small skillet over medium-high heat. (Cast iron works well.)
  2. Pinch off leaves from the bunch and add to the hot oil, about 5 at a time. (Lower heat slightly as needed. Some popping will occur so fry with care and use a screen if needed.)
  3. Fry until crisp, 30-60 seconds, flipping leaves over once.
  4. Transfer to paper towel with two forks and sprinkle generously with sea salt.
  5. Serve mezza-style, one among many platters to pass and taste. Or use the leaves to garnish any dish.
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  • I have used fried sage with a kale recipe. They are delicious!

  • Megan Stevens

    So glad to hear this!!

  • Okay I gotta try this!

  • Megan Stevens

    You’ll love ’em, Saph! 😉

  • Emily @ Recipes to Nourish

    I love fried sage! I haven’t had it in years, but it’s my favorite way to eat it.

  • Renee Kohley

    Oh! How fun! And special!

  • jennifermargulis

    Great idea. We have so much sage in our garden right now. Can’t wait to try this!

  • Wow, looks awesomely simple!

  • Megan Stevens

    Indeed! Especially using such a little pan, it’s not like a big deep frying undertaking. 🙂

  • Megan Stevens

    Oh, yay; that’s great!!

  • Megan Stevens

    🙂

  • Megan Stevens

    Me too!