In a very small skillet, heat oil over medium-high heat. (Cast iron works well.)
Pinch off leaves from the bunch and add to the hot oil, about 5 at a time for small skillets. (Lower heat slightly as needed [do not allow to smoke]. Some sizzling or brief popping will occur when the leaves first touch the oil, so fry with care and use a screen if needed. If using a thermometer, 165 degrees Fahrenheit is the ideal frying temperature for the oil.)
Fry until crisp, 30 to 60 seconds, flipping leaves over once.
Transfer to paper towel with two forks or cooking tongs. Sprinkle generously with sea salt.
Serve mezza-style, one among many platters to pass and taste. Or use the leaves to garnish any dish.