Cashew Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is genuinely a shame. Roasted at high heat with scallions, fresh ginger, and a splash of coconut aminos, they transform into something deeply savory and a little addictive — tender in the center with edges that go just crispy enough to earn the "chip" name. The marinade comes together in one bowl, and the whole thing goes into the oven without any fuss. Coconut oil keeps the coating rich and glossy while letting the ginger and turmeric do the real flavor work, and a hit of apple cider vinegar ties everything together with a subtle brightness. There are no nuts, no nut-derived oils, and no sneaky processed sauces to second-guess — just clean, whole ingredients you can actually read. A scatter of fresh cilantro at the end adds a pop of color and herby freshness that makes the plate look as good as it tastes. Whether you serve these as a snack, a side, or an excuse to finally use those scapes you impulse-bought, they disappear fast.
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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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