Learn how to make Crispy Fried Sage to use as garnishes. It’s a wonderful addition to roasted winter squash, sweet potatoes, and earthy vegetables like parsnips and turnips. Liven up chicken and turkey dishes with crispy sage leaves.
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Add a Delicate Crisp Texture with Fried Sage
Sage is one of my favorite flavors to add to fall and winter cooking. If you imagine the smell of a turkey baking, the savory smell is primarily sage (and rosemary and thyme!).
I grow an herb garden on my back porch all summer, and the sage plant has been growing taller and taller. While I don’t add it to summer dishes often, I want to add it to all the cozy fall dishes.
Frying sage is a simple process that requires just 2 ingredients.
Crispy fried sage is a stunning garnish to add to holiday appetizers, vegetable dishes, or roasted poultry. They add an elegant touch with minimal effort!
It makes ordinary dishes feel over the top special!
What You’ll Need
- Fresh Sage Leaves
- Olive Oil (or avocado oil – yes, it’s okay to fry in olive oil! If you want to play it safe, opt for avocado oil which has a higher smoke point.)
- Flaky Salt (depending on how you will be using these, a little salt accentuates the flavor!)
Tip: Use the leftover sage infused olive oil to sauté vegetables or drizzle over soups or roasted vegetable dishes.
How to Make Crispy Fried Sage
Step 1: Add 1/4 inch of oil to the bottom of a small stainless steel frying pan. Heat the oil over medium heat for 2-3 minutes prior to adding sage. The ideal temperature of oil to fry sage is 350°F and 375°F (175°C to 190°C).
Step 2: If you do not have a candy thermometer to test the temperature of the oil, test it using 1 leaf of sage. The herb should sizzle when it hits the oil. Leave it in the oil for about 1 minute and then test it’s doneness. We are not aiming for golden brown – but dark green.
Tip 1: The herb should not be browned around the edges. Sage is very delicate and browning will result in a burned flavor. If your sage is burning, cool off the oil by removing it from heat for 5 minutes, or add another 2-3 tablespoons of oil to quickly lower the temperature (and turn down the heat to your burner).
Tip 2: The herb should break in half when it’s bent. If it’s pliable, the oil is not hot enough yet. Gently increase the heat to your burner and wait another minute or two.
Step 3: When the oil is the correct temperature, add sage leaves in leaving a little space between each leaf. Use a fork to press the centers of the leaves down into the oil to evenly crisp each one. The sage is ready when it’s a darker green color. A pale green center means it’s not fully crisped.
Step 4: Remove sage leaves one at a time from the hot oil and place them on a paper towel lined plate. Repeat the process with the remaining sage.
Step 5: If desired, sprinkle fried sage with flaky salt.
How to Use Crispy Fried Sage
As a garnish to soups: Sage is a great addition to a variety of soups. Think white bean, pumpkin, butternut squash, sweet potato, or even a creamy chicken and wild rice soup. It adds a beautiful presentation but also gives it more savory flavor.
Add flavor to roasted vegetable dishes: Sage goes well with winter squashes, like butternut squash, delicata squash, acorn squash, and more. This Sauteed Delicata Squash with Crispy Fried Sage is one of my favorite Christmas and Thanksgiving dishes! I also add it to this Air Fryer Butternut Squash to make the dish feel more special!
Add Flavor and Texture to Appetizers and Cheese Platters: I love adding fried sage to this Baked Brie with Pear Chutney. If you’re making a fall/winter charcuterie board, add them for a fun twist!
Garnish Meats: Sage is a staple flavor in roasted poultry dishes. I use it in the marinade and coating in this delicious Almond Crusted Chicken. Use it to garnish a big platter of Roasted Turkey.
Thanksgiving Stuffings and Dressings: Whatever your family’s favorite stuffing recipe is, it’s sure to have sage. Use crispy fried sage to garnish serving dishes to elevate the flavor. Our family favorite is this Gluten Free Cornbread Stuffing, or try these elegant Sausage Stuffing Balls.
Add to Risotto or Buttery Pasta Dishes: Garnish the tops of dishes to add flavor and a subtle crunchy texture!
To Potatoes: Add savory flavor to Oven Baked Sweet Potato Fries or your favorite french fries. Fried sage is also amazing on roasted potatoes or potato soups.
How to Store Fried Sage
Fried sage is best used shortly after frying it.
If you live in a dry climate, it can be fried a day or two ahead of time, and stored on a plate lined with paper towels at room temperature. Humid climates will cause the sage to lose it’s crisp texture.
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Crispy Fried Sage
Ingredients
- olive oil or avocado oil *enough to fill pan to 1/4 inch depth.
- 20 sage leaves
- flaky salt optional, if desired
Instructions
- Add 1/4 inch of oil to the bottom of a small skillet. Heat the oil over medium heat for 2-3 minutes prior to adding sage. The ideal temperature of oil to fry sage is 350°F and 375°F (175°C to 190°C).
- If you do not have a candy thermometer to test the temperature of the oil, test it using 1 leaf of sage. The herb should sizzle when it hits the oil. Leave it in the oil for about 1 minute and then test it’s doneness.Tip 1: The herb should not be browned around the edges. Sage is very delicate and browning will result in a burned flavor. If your sage is burning, cool off the oil by removing it from heat for 5 minutes, or add another 2-3 tablespoons of oil to quickly lower the temperature (and turn down the heat to your burner).Tip 2: The herb should break in half when it’s bent. If it’s pliable, the oil is not hot enough yet. Gently increase the heat to your burner and wait another minute or two.
- When the oil is the correct temperature, add sage leaves in leaving a little space between each leaf. Use a fork to press the centers of the leaves down into the oil to evenly crisp each one. The sage is ready when it’s a darker green color. A pale green center means it’s not fully crisped.
- Remove sage leaves one at a time from the hot oil and place them on a paper towel lined plate. Repeat the process with the remaining sage.
- If desired, sprinkle fried sage with flaky salt.
I use these to garnish all kinds of fall and holiday dishes!
Love love love this. I still have sage growing in my garden and I’m looking for ways to use it.