Pinch the sage leaves from the stems. Make sure rinsed leaves are fully dry. Set a heat-safe plate lined with a clean undyed linen towel beside the stove, with stainless-steel tongs or two forks and the mineral salt ready.

Add the ghee, coconut oil, or rendered animal fat to the skillet and heat over medium-high until fully melted, fluid, and hot enough to sizzle around a leaf but not smoking. The optional thermometer target is about 165°F.

Add about 5 sage leaves in one uncrowded layer. Expect immediate sizzling and brief popping as the fresh leaves meet the hot fat.

Fry for 30 to 60 seconds total, flipping each leaf once. Remove when the sizzling slows, the leaves are darker green and crisp, and their edges begin to curl; do not let them brown.

Transfer the batch immediately to the clean linen towel with stainless-steel tongs or forks. Sprinkle with coarse mineral salt while warm.

Repeat with batches of about 5 leaves, lowering the heat from medium-high toward medium as needed to keep the fat hot but not smoking. If using optional olive oil, drizzle a small amount raw over the finished leaves just before serving.