Beef Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but roasting them transforms these curly green stalks into something genuinely addictive. Tossed with sliced scallions, fresh ginger, and coconut aminos, they pick up a savory, slightly caramelized depth that makes them impossible to stop snacking on straight off the pan. The coconut oil helps everything roast rather than steam, so the edges get that satisfying light crisp while the centers stay tender. A splash of apple cider vinegar and a pinch of turmeric round out the flavor with a subtle brightness and warmth that feels way more complex than the short ingredient list suggests. This is the kind of plant-forward snack or side dish that genuinely earns its place on the table — no meat, no fuss, just bold flavor from produce and pantry staples. Scatter fresh cilantro over the top before serving and you've got a dish that looks as good as it tastes.
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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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