These delicious crispy crunchy fried sage leaves are a perfect topping for soups, burgers, salads, or even eaten as a snack!
Crispy sage leaves are super easy to make and you'll love the flavor. It makes the sage taste really rich and deeply aromatic.
What To Do With Crispy Sage Leaves
You can of course just snack on fried sage leaves, but I love to use them as a topping. They're great crumbled on soup, pasta, or salad.
You can serve them whole on a burger or sandwich.
I used crumbled sage leaves on our roasted acorn squash soup (pictured below).
Ingredients You'll Need
You don't need much to make this recipe - just some fresh herbs and oil!
You'll need 12 to 15 fresh sage leaves and ½ cup of neutral oil (like canola or safflower).
How to Crisp Sage Leaves
Heat the oil in a medium frying pan over medium-high heat. Once it's hot add the sage leaves.
Fry the leaves for one minute, then flip them and fry for an additional 30 seconds or one minute until crispy.
Remove the leaves from the pan and lay them on a paper towel to soak up the excess oil.
Use the sage leaves whole or crumble them.
Tips for Making this Recipe
Cooking Tips - Make sure to get the oil hot before adding the sage. If the sage doesn't sizzle when you add it to the oil, the oil is not hot enough. Test the heat by adding one piece of sage and making sure it sizzles before adding the rest.
Storing Tips - Crispy sage leaves are best enjoyed right after you make them but you can save them in the refrigerator for up to 3 days.
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- ½ cup neutral oil (like canola or safflower)
- 12 sage leaves
- Heat the oil in a medium frying pan over medium-high heat. Once it's hot add the sage leaves.
- Fry the leaves for one minute, then flip them and fry for an additional minute or two until they're crispy.
- Remove the leaves from the pan and lay them on a paper towel to soak up the excess oil.
- Use the sage leaves whole or crumble them.