Light and crispy fried sage leaves are a tasty garnish that adds drama to fall recipes. With just 3 ingredients, you’ll be delighted at how they elevate any dish.
Serve fried sage leaves atop your Thanksgiving main course or any autumn side dish.
Add a little gourmet touch to your fall dishes with fried sage leaves!
I love it when a simple recipe can take the fancy quotient up by 11 in a dish. And that’s exactly what happens when you take fresh sage leaves, lightly fry them until delicate and crisp, drain, and finish with a pinch of salt.
(The light, airy crunch feels like autumn’s answer to fried zucchini flowers.)
While sage can be a little intense on its own, once fried, it becomes mellow and craveable.
Put those crispy leaves on top of vegan turkey, stuffed acorn squash, or your favorite fall casserole for garnish. Sprinkle over mashed potatoes for texture.
They’re also a fun snack on their own or alongside non-dairy cheese, vegan pepperoni, and crackers!
If you’ve ever seen fried sage leaves garnishing your favorite restaurant dishes and wondered how you could do it at home, prepare to be amazed by just how easy it is.
Great for adding flair to holiday dishes!
In this post:
Ingredients
Here are the ingredients you will need to make this recipe.
Oil: Avocado oil is my go-to for its neutral flavor and high smoke point, but any neutral-flavored high heat cooking oil will work here.
Sage: Fresh sage leaves are a must. Choose firm, green, and vibrant leaves with no brown spots.
Salt: A little pinch of salt makes the flavors pop, and ensures the crispy leaves are all the more snackable.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Rinse sage leaves, and pat dry with a clean kitchen towel.
2. Add a thin layer of oil to a non-stick skillet. Bring to a medium high heat, until the oil is shimmering.
3. Add fresh sage leaves, being careful not to overcrowd the pan. Fry about 30 seconds, flipping halfway through, until the color slightly deepens.
Timing will vary somewhat, depending on how hot your oil is and the amount of moisture in the leaves.
4. Transfer the sage leaves to a plate lined with a clean kitchen towel or paper towel to drain, and finish with a pinch of salt. They’ll continue to crisp as they cool.
Tip: Save the cooking oil, which will now be infused with the flavor of sage. Use the sage oil to roast vegetables, toss it with pasta or rice, or fry more sage leaves.
Make them your own
Make this easy garnish recipe your own by varying the ingredients.
Replace the sage leaves: Instead of sage leaves, try this recipe with small fresh basil leaves. (Basil cooks even faster than sage, so keep an eye on it.)
Replace the cooking oil: Instead of cooking in oil, fry in vegan butter instead. The sage picks up that buttery flavor beautifully. Just omit the salt, because vegan butter is salty enough on its own.
Vary the salt: Instead of finishing with sea salt, use a flaky salt, seasoning salt, garlic salt, onion salt, or smoked salt. (Everything But the Leftovers seasoning salt from Trader Joe’s is especially delicious here!)
Usage ideas
Fried sage leaves make an excellent garnish or addition to a snack board. Put them on any of these dishes:
Storage
For the best texture, fried sage leaves are best served fresh. If needed, store them in an airtight container at room temperature for up to a day.
For longer storage, refrigerate in an airtight container for 3 to 4 days, but they will soften.
To re-crisp: Warm them in a dry skillet over medium-low heat for 5 to 10 seconds until crisp again.
FAQ
No, for this recipe fresh sage is a must.
If the sage burns, the oil is either too hot, or you’re cooking them too long. Lower the temperature, and reduce the cooking time.
If your sage leaves aren’t getting crispy then the oil isn’t hot enough. The oil should be about 350 degrees – shimmering but not smoking.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Fried sage leaves
Ingredients
- 10 sage leaves fresh (add fewer or more, as desired)
- 3 to 4 Tablespoons avocado oil or enough to lightly cover the bottom of the skillet
- Pinch of salt or to taste
Instructions
- Rinse sage leaves and pat dry with a clean kitchen towel. (If they are wet, it will cause the oil to splatter.)
- Bring a skillet to a medium high heat, and add just enough oil to lightly cover the bottom.
- Add sage leaves, being careful not to overcrowd the pan. Fry for about 30 seconds, flipping halfway through, until their color deepens. (Watch them closely. They cook quickly and can burn fast.)
- Remove from skillet, and place on a lined plate to drain. Sprinkle with salt while warm. Then serve.
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