Sage Chips

3 08 2012

This is what I’m making tonight. You should try them too. They’re yummy.

Sage Chips

A bunch of fresh sage, cut from the garden, washed, and dried (Salvia officinalis ‘Berggarten’ is the best.)


2 parts flour, 1 part water, 1 part white wine (Make it something light like a Pinot Grigio. If you don’t have wine, you can use 2 parts water but it’s not quite the same.)

Whip the ingredients above into a batter.


Heat a liberal amount of oil in a skillet. Dip individual sage leaves, one by one, into the batter. As you bring the leaf out of the batter bowl, drag both sides across the rim of the bowl so the batter on the leaf isn’t too thick. Make sure your oil is hot. I usually just test this by putting the first sage leaf in and waiting until it starts to fry nicely. Fry several leaves at a time, turning when they are golden brown on one side. Remove when both sides are golden and place them on paper towels on a rack. Sprinkle with sea salt to taste. Enjoy!

Finish off that Pinot Grigio while you’re at it.

Buon appetito.




2 responses

9 08 2012

Sage chips sound so good! What a creative cook you are!

9 08 2012

They are very yummy.

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