Black Pepper 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, coconut aminos, and a touch of turmeric, they come out of the oven tender in the middle with lightly crisped, caramelized edges that are hard to stop eating. The coconut oil helps everything roast rather than steam, especially when you give each piece a little breathing room on the pan — that step makes all the difference between soggy and snappy. For anyone avoiding black pepper, this recipe is a great reminder that bold, layered flavor doesn't need it at all; the ginger and apple cider vinegar bring all the brightness and bite you could want. A finishing scatter of fresh cilantro adds a pop of color and a clean herbal note that ties everything together. These are fantastic as a snack, a side dish, or honestly just straight off the baking sheet while they're still warm.
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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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