Total Time
Prep 15 mins
Cook 0 mins

A quick and easy way to use sage. Great as an appetizer or as a garnish to your favorite pasta or meat dish. This is the basic, no coating recipe and see my Fried Sage Leaves II for leaves with a light coating. You can use any kind of sage, but some people prefer the smaller varieties. Berggarten sage, which produces large leaves with a felty texture, can feel a bit fuzzy on the tongue. I listed the amount of sage leaves as one cup, but use 1 leaf or 40, whatever you need! Enjoy!


  1. Heat the oil in a small saucepan or skillet over medium-high heat.
  2. When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they’ll become bitter.).
  3. Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
  4. **The fried sage will keep for up to 2 days in a tightly closed container at room temperature.
Most Helpful

I'm in love! So easy! So fast! So yummy! AND I now have sage flavored oil! I couldn't make these fast enough. They don't need to be all the same size. Fortunately, I have a raging sage plant so I just kept going out for more, lol. Made for Culinary Quest 2014/CCQ.

Elmotoo September 25, 2014

My girlfriend had tried these years ago, and I forgot what my opinion was of after being given 4 packs of fresh sage, I decided to try this recipe, using it as an appitizer. is hard to get sage all the same size, so I would separate into size before cooking. Two: make sure that they are cooked enough or they will taste greasy. These were really good, but I wouldn't use them as an appitizer, but as a garnish (like parsley) on a plate. You will enjoy one or two, but not 50 of them!!! Thanks for a unique posting!!

Abby Girl May 05, 2012