Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Carefully place small batches of sage leaves into a 350°F fryer.
Cook until they stop bubbling, about 20 seconds. Do not overload the fryer -or- fryer baskets, as this will unevenly cook the herbs.
Using long tongs -or- a spider, carefully move the sage around while frying to prevent the leaves from sticking together.
Drain well. Transfer immediately to a stainless-steel bowl.
Season with salt. Gently toss sage to ensure even coverage. Taste and adjust seasoning as needed.
Drain the seasoned herbs on paper towels to eliminate excess oil.
Cool completely.
Transfer clean airtight food storage containers. Cover, label, date and store for service.
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