Sort ingredients
shakedancer
QR Code
Listen
Pdf
Heat ¼-inch of neutral vegetable oil in a skillet over medium heat until shimmering.
To test if the oil is hot enough, dip a corner of a sage leaf into the oil—it should start to bubble immediately.
Add the sage leaves in a single layer, there should be a bit of space between each.
Cook, stirring and flipping with tongs, until the leaves shrink down and turn a dark green color, about 1-2 minutes total—you’ll know they’re ready when the oil stops bubbling and quiets down.
Using tongs or a slotted spoon, immediately transfer the leaves to a paper towel-lined plate, and season them with salt.
The leaves will crisp up as they cool.