Almond Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is a genuine shame. Roasted at high heat with sliced scallions, fresh ginger, and a splash of coconut aminos, they transform into something deeply savory, a little caramelized at the edges, and genuinely snackable straight off the pan. The coconut oil helps everything roast rather than steam, so you get that satisfying crisp on the tips while the centers stay tender. A hit of apple cider vinegar and ground turmeric round out the flavor in a way that feels bright and complex without any fuss. Every ingredient here is straightforward and tree-nut-free by nature, so there's no label-scanning or substitution gymnastics required. Optional cilantro scattered on top at the end adds a fresh finish that makes the whole plate look as good as it tastes. This is the kind of simple, unexpected side dish that quietly becomes a regular in your rotation.
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Learn more →Ingredients
4 servings
- 1 lb garlic scapes, cut into 2-inch pieces
- 4 scallions, thinly sliced
- 2 tbsp coconut aminos
- 1 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tsp apple cider vinegar
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the coconut aminos, melted coconut oil, grated ginger, turmeric, sea salt, and apple cider vinegar until combined.
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