Capsaicin 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 scallions, fresh ginger, coconut aminos, and a splash of apple cider vinegar, they transform into something deeply savory and a little addictive — tender in the center with lightly crisped, caramelized edges. The coconut oil helps everything roast evenly and adds a subtle richness without overwhelming the bright, gingery marinade. Ground turmeric brings a warm, earthy note and a gorgeous golden color that makes the finished dish look as good as it tastes. For anyone avoiding capsaicin, snack foods and roasted appetizers can be a minefield of hidden chili powders and spice blends, but every ingredient here is naturally heat-free and straightforward to verify. A scatter of fresh cilantro at the end lifts the whole thing and makes it feel a little fancy for something that comes together on a single sheet pan. Serve these warm as a snack, a side, or an unexpected addition to a grazing board.
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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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