Celery 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. These curly, bright green shoots get tossed with sliced scallions and coated in a punchy marinade of coconut aminos, fresh ginger, turmeric, and a splash of apple cider vinegar before hitting a hot oven. The result is something between a roasted vegetable and a savory snack chip — tender in the middle, caramelized and a little crispy at the edges. Coconut oil keeps everything dairy-free and adds a subtle richness that plays beautifully against the sharp, garlicky bite of the scapes. There is not a trace of celery or celery-adjacent ingredients anywhere in this recipe, so it is a genuinely safe and satisfying option for anyone navigating that restriction without having to scrutinize every label. A finishing scatter of fresh cilantro pulls the whole thing together with a pop of brightness. Serve these warm as a side dish, a snack, or honestly just straight off the baking sheet.
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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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