I hesitate to call this a recipe because it really is just one ingredient and it’s so easy, I almost didn’t put it on the blog. But then I thought it’s a lovely garnish that is quite underrated. And it’s NOT FRIED!
As you are aware, we’re going through the Tosca Reno Eat-Clean Vegetarian Cookbook and I made Roasted Spaghetti Squash with Hazelnuts and Crispy Sage (page 192) and was fully intending on frying the sage leaves (in 1 tbsp olive oil) when it dawned on me that I could nuke them, the way I nuked thinly sliced potatoes to make potato chips. Yes, indeed.
It was a success! They literally melt in your mouth; although they are rather tasty, they do lose a bit of their perfume which is not a bad thing as I sometimes find sage a little overpowering.
The time spent in the microwave will depend on your machine, each one is different. I found 2 minutes with the amount in the photo was just perfect.
Wash sage leaves and dry well. arrange on a folded paper towel so that they do not overlap. Microwave for 1-2 minutes or until crispy. I found that the little ones crisped up a lot faster than the larger, thicker ones but they were all lovely and crispy.
It’s a beautiful garnish and it’s not fried!
Kitcheninspirations 