These deliciously Crisp Baked Sage leaves are a wonderful accompaniment to pastas , noodles, stews, soups, salads or just eat them as as a snack! Baked in as little as 3 minutes, these aromatic leaves have much to offer…
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Snack Time!
Crispy sage leaves are a quick, super easy recipe with a deep and rich aromatic taste …I love them! I often bake a bowl full and snack on them while I watch a movie.
Homegrown Harvest
I get so much Joy from Harvesting from my own homegrown Sage. This time of year, it is particularly beautiful! All the Purple trumpet like flowers have opened and it’s truly looking its best! It’s almost a shame to cut it!
Sage Flowers
Most people are familiar with Sage leaves but little is spoken about Sage Flowers. Did you know that Sage Flowers are edible too!? That’s Right! Those little purple trumpets are quite delicious! They have a sweet almost fruity flavour and are perfect for Salads, chicken and meat dishes, stews and soups …. I even used a few in this recipe for a touch of sweetness!
When Do Sage Flowers Appear
Sage flowers bloom around late Spring-Early Summer
How do you pick sage leaves so it keeps on producing?
To Harvest Sage Leaves pinch off individual leaves or snip off small sprigs of leaves. In the First year of growth, harvest as little as possible. In the second and subsequent years..harvest at will! Just be sure to always leave a few untouched Sage stalks growing so the plant can rejuvenate
Don’t Have A Sage Plant?
Not everybody does! Pop to your local supermarket and grab a few sprigs! Though you may be out of luck on the flower front, I have yet to see Sage flowers in the produce aisle!
What You’ll need for this Recipe
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How To Make Crispy Baked Sage Leaves
(*As always The Full detailed Recipe as at the end of the Post on the Recipe Card)
Ingredients
- Sage Leaves
- Sage Flowers
- Olive Oil
- Parmesan
- Sea Salt
- Cracked Black Pepper
Method
- Preheat the Oven To 200 c
- Snip off individual Sage leaves and lay them out (not touching) on a lined baking tray
- Sprinkle some Sage flowers on top
- Drizzle with Olive Oil and Season with a Little sea Salt and Black Pepper
- Place in the oven for 3-4 minutes until Crisp
- Place Them On Kitchen Paper to soak up any excess oil
- Transfer them to a plate and Sprinkle with grated Parmesan
- Serve!
How To Eat Crispy Baked Sage Leaves
I Eat them whole or you can use them like I do with my Crispy Kale recipe by crumbling them up and adding to noodles and pasta for a salty, crunchy element to your dish
Recipe Tips
- While Baking Keep an eye on them, they will cook quickly! You don’t want them to burn, In my oven it’s just 3 minutes
- Sage leaves are delicate once baked so be gentle when transfering to plates. If you are crumbling them anyway, be as rough as you like!
- I tend to overseason my Baked sage leaves, this is not always to everyone’s taste! (my hubby) So just try a light sprinkle of salt and Pepper before baking, you’ll probably find thats enough
- Sprinkle Parmesan After baking not before
How Long Will Crispy Baked Sage Leaves last
They never last beyond 10 minutes with me! But I would say, its best to eat them the same day.
Looking For More savoury Recipes
- Rustic Vegetable Quiche
- American Style Biscuits
- 4 ingredient Yorkshire Puddings
- Crispy Kale
- Creamy Garlic Mushrooms
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Crispy Baked Sage Leaves
Ingredients
- 16 Sage Leaves
- Sage Flowers
- 1 tbsp Olive Oil
- Sea Salt
- Black Cracked Pepper
- 1 tsp Grated Parmesan cheese
Instructions
- Preheat the Oven To 200 c
- Snip off individual Sage leaves and lay them out (not touching) on a lined baking tray
- Sprinkle some Sage flowers on top
- Drizzle with Olive Oil and Season with a Little sea Salt and Black Pepper
- Place in the oven for 3-4 minutes until Crisp (Keep a close eye on them)
- Place Them On Kitchen Paper to soak up any excess oil
- Transfer them to a plate and Sprinkle with grated Parmesan
- Serve
