Sage has a very strong flavour. I typically don’t worry about carefully measuring out most herbs, but sage is the exception. It’s quite easy for it to completely overpower a dish, so I try to use it judiciously. With that in mind, the concept of eating sage leaves on their own might not appeal to most people. But you know what, the frying process transforms sage into these crispy, delicious chip-like leaves, with a very mild and much toned down flavour.
Fried sage leaves are a nice touch as a garnish, and are a great way to easily elevate a dish. They also make a great addition to a cheese plate or charcuterie platter. And they’re super easy to make.
- sage leaves (bigger ones work better)
- 1/4 cup olive oil
1) Heat olive oil in a pan over medium heat.
2) Place a few sage leaves at a time in the oil until crisp, approximately 1-2 minutes. You want to remove the leaves before they’ve started to turn brown (do as I say, not as I do :P ).
3) Place fried sage leaves on a paper towel to drain. Transfer to serving plate and sprinkle with salt.
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