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    The Heirloom Pantry » Recipes » Sides

    Fried Crispy Sage Leaves

    Published: Dec 3, 2022 · Modified: Oct 9, 2023 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

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    Crispy sage leaves Pinterest pin, including the steps to make it.

    Fried Crispy Sage Leaves are an earthy, herbaceous garnish that cook in just 30 seconds and elevate any dish. Add to your favorite savory dishes for a delicious accent and pop of flavor!

    Fried crispy sage leaves with finishing salt.

    We add fried crispy sage to many of our dishes at home. It makes any dish look restaurant-worthy and takes minimal effort! We love its crunchy texture and subtle herby flavor. It has a hint of citrus and pine and is light and crisp to the bite.

    Crispy sage tastes especially delicious on our Vegan Butternut Squash Soup, but we also recommend it on our Easy Honeynut Squash Recipe, Creamy Pesto Pasta, or Cacio e Pepe with Burrata.

    Jump to:
    • About Fried Sage
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • How to Enjoy Fried Sage
    • Storage
    • Cooking Tip
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    About Fried Sage

    • Taste - The fried sage leaves are herby and fragrant. It has a more mellow, subtle flavor than fresh sage.
    • Texture - The leaves are light, airy, and crispy.
    • Effort - All you need to do is fry the sage leaves, let them cool, then enjoy!
    • Time - It takes under 2 minutes to fry them

    Ingredients

    Ingredients to fry sage leaves, including fresh sage, salt, and olive oil.
    • Fresh Sage leaves - Sage leaves are earthy and savory. Frying them brings out their delicious flavor.
    • Olive oil - We fry the sage leaves in olive oil to make them extra crispy.
    • Kosher or sea salt - Add a little kosher or sea salt to accentuate the flavor of the sage.

    See recipe card for quantities.

    Variations and Substitutions

    • Heat - Add a little black pepper for spice.
    • Oil - Use avocado oil, grapeseed oil, or walnut oil instead of olive oil.

    Instructions

    Steps to make crispy sage leaves, including heating the oil, placing the sage in the oil, frying it for 30 seconds, blotting the leaves on a paper towel, and seasoning with salt.
    • Fry sage leaves - In a medium skillet, add enough olive oil to cover the bottom of the pan. Warm pan over medium heat until the oil shimmers. Carefully place the sage leaves in a single layer in the oil. After about 30 seconds, the sage leaves will become crispy. (Photo 1 and 2)
    • Cool and serve - Carefully remove them from the pan using a slotted spoon, spatula, or chopsticks and place them on a paper towel-lined plate. Season with sea salt, finishing salt, or kosher salt and serve with soup. (Photo 3 and 4)

    Pro tip: Keep an eye on the sage while you are frying it to make sure it doesn't burn.

    How to Enjoy Fried Sage

    Fried sage is versatile and adds a delicious accent to so many dishes. We love it with soups like tomato bisque, our Butternut Squash Soup, or in a bowl of Miso Mashed Potatoes. Fried sage is also great crumpled up and sprinkled on simple pastas like our Creamy Pesto Pasta or Cacio e Pepe. Finally, it also goes well with our Buttery Fish with Crispy Skin.

    Storage

    Store leftover fried sage in an air-tight container at room temperature for up to 1 week for best results.

    Cooking Tip

    • Be sure to cook the sage leaves in a single layer so they cook evenly.
    • Watch the sage while it cooks to ensure it doesn't burn.

    Recipe FAQs

    What are the health benefits of sage?

    Sage is high in magnesium, zinc, copper and vitamins A, C, E, and K. It is also packed with antioxidants.

    What part of sage is edible?

    Sage leaves, flowers, and stems are all edible. However, we just eat the leaves because they are delicious while the stems and flowers aren't as tasty.

    Why should you fry sage?

    Uncooked sage is very pungent. Frying the sage makes the flavor and aroma milder so you can enjoy it.

    What does sage taste good with?

    Sage's herbaceous flavor is good with so many dishes! We love it with a savory fall dish like Roasted Honeynut Squash or Butternut Squash Soup or even with Stuffing and Mashed Potatoes for Thanksgiving.

    Fried sage leaves in a bowl and a hand holding a crispy sage leaf.

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    • Italian seasoning substitute with dried basil, parsley, thyme, rosemary, and oregano in a bowl.
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    • Roasted maple kabocha squash on a serving platter topped with maple-glazed cinnamon pecans.
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    Did You Like This Recipe?

    Love this easy fried crispy sage recipe? Please leave a 5-star rating in the recipe card below & consider leaving a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this recipe, tag #theheirloompantry so we can see your creation!

    📖 Recipe

    Fried crispy sage leaves with finishing salt.
    Print Recipe Pin Recipe
    5 from 1 vote

    Fried Crispy Sage Leaves

    Fried Crispy Sage Leaves are an earthy, herbaceous garnish that cook in just 30 seconds and elevate any dish. Add to your favorite savory dishes for a delicious accent and pop of flavor!
    Cook Time2 minutes mins
    Total Time2 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 8 leaves
    Calories: 0.1kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 slotted spoon
    • 1 cast iron skillet

    Ingredients 

    • 8 sage leaves
    • olive oil
    • kosher or sea salt
    Prevent your screen from going dark

    Instructions

    • Fry sage leaves - In a medium skillet, add enough olive oil to cover the bottom of the pan. Warm on medium heat until the oil shimmers. Carefully place the sage leaves in a single layer in the oil. After about 30 seconds, the sage leaves will become crispy.
      8 sage leaves, olive oil
    • Cool and serve - Carefully remove them from the pan using a slotted spoon, spatula, or chopsticks and place them on a paper towel-lined plate. Season with sea salt, finishing salt, or kosher salt and serve with soup.

    Notes

    Storage
    • Store leftover fried sage in an air-tight container at room temperature for up to 1 week.
    Top Tips
    • Keep an eye on the sage while you are frying it to ensure it doesn't burn.
    • Cook the sage leaves in a single layer so they cook evenly.

    Nutrition

    Calories: 0.1kcal | Carbohydrates: 0.01g | Protein: 0.001g | Fat: 0.003g | Saturated Fat: 0.001g | Sodium: 0.003mg | Potassium: 0.2mg | Fiber: 0.003g | Calcium: 0.3mg | Iron: 0.01mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

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