In a skillet set over medium heat, warm 1/4 inch of neutral vegetable oil until shimmering. Dip the corner of a sage leaf into the oil to see whether it is hot enough; it should bubble up right away. Sage leaves should be added in one layer, with some space between each leaf.

You'll know the leaves are done when the oil stops bubbling and quiets down. Sauté, swirling and flipping with tongs, until the leaves shrink down and turn a dark green colour, about 1-2 minutes total. The leaves should be moved as soon as possible to a plate lined with paper towels and salted using tongs or a slotted spoon. When it cools, the leaves will become more crisp.