Chestnut 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 their mild, garlicky bite into something genuinely addictive. Tossed with sliced scallions, fresh ginger, and coconut aminos, these chips hit that perfect sweet-savory-umami note that keeps you reaching for more. The coconut oil helps everything caramelize beautifully in a hot oven, giving the edges a satisfying crispness while the centers stay just tender enough. A splash of apple cider vinegar and a pinch of turmeric round out the flavor with a subtle brightness and warmth that feels surprisingly complex for such a short ingredient list. Spreading everything in a single layer is the key move here — it's what separates truly roasted, lightly crisped pieces from a soggy pile. The optional cilantro scattered on top at the end adds a fresh, herby finish that ties the whole thing together. This is the kind of snack or side dish that disappears fast, so consider doubling the batch.
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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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