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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

Fried Sage Leaves are a Mediterranean savory treat — perfect for garnishing dishes or snacking out of hand!
Course Appetizer, condiment
Cuisine American, Mediterranean
Keyword appetizer, fried, garnish, holiday, leaves, sage
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 servings
Calories 98kcal
Author Megan
Cost $3


  • small skillet


  • 1 bunch fresh sage , about .5 to 1 ounce
  • 1/4 cup olive oil , avocado oil, or preferred fat
  • coarse sea salt


  • 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.
    sage leaves on paper towel or napkin
  • Serve mezza-style, one among many platters to pass and taste. Or use the leaves to garnish any dish.


Calories: 98kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 9mg | Fiber: 1g | Calcium: 13mg | Iron: 0.3mg