Remove sage leaves from their stems, rinse them, and pat them dry.

Coat the bottom of a frying pan lightly with olive oil and place it over medium heat. Allow the oil to heat up until it shimmers. Test the oil by dropping a small piece of stem into it. If it sizzles, the pan is ready.

Drop your sage leaves into the oil and distribute them evenly in the pan using a wooden spoon. Allow them to fry for about 20 seconds, or until the edges start to curl and the color turns from a soft green to a dark forest green.

Remove the leaves from the oil and place them on a plate lined with paper towel. Allow the leaves to drain, and pat them dry with another paper towel to remove the excess oil.

Sprinkle generously with coarse salt and serve, or store them in an airtight container for later use.