Crispy Fried Sage

5 from 1 vote

Making fried sage is a simple process. Learn how to find the perfect oil temperature to get perfectly crisp leaves every time.

Prep Time0

Cook Time10

Total Time10

Course: Condiment

Cuisine: American

Servings: servings

Calories: 0.1kcal

Author: Michelle Miller

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.

Notes

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.

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.

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