Barley Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that is a genuine shame. Roasted at high heat with scallions, fresh ginger, and coconut aminos, they transform into something deeply savory, a little caramelized at the edges, and completely addictive. The coconut aminos bring that umami punch you'd expect from a soy-based sauce, but without any grain-derived ingredients sneaking into the mix — a real win when you're navigating labels at the store. A splash of apple cider vinegar and a pinch of turmeric round out the marinade with brightness and warmth that make every bite feel intentional. Spreading everything in a single layer is the key move here, giving the scapes room to roast rather than steam so you get those lightly crisped, golden edges. Finish with fresh cilantro if you have it on hand, and serve warm straight from the pan. It works beautifully as a snack, a side, or an unexpected topping for a grain bowl or salad.
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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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