Brazil Nut Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that's honestly a shame. Roasted at high heat with scallions, fresh ginger, coconut aminos, and a splash of apple cider vinegar, they transform into something deeply savory, a little tangy, and genuinely snackable. The coconut oil helps everything caramelize at the edges while keeping the centers tender, and the turmeric adds a warm, earthy undertone that ties the whole thing together. Spacing the pieces out on the baking sheet is the key move here — it's what takes these from soggy to properly crisp and roasted. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. A scatter of fresh cilantro at the end brightens the whole plate and makes it look as good as it tastes. These are fantastic as a snack, a side, or honestly just eaten straight off the baking sheet before they even make it to the table.
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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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