Chicken 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 sliced scallions, these curly green stalks transform into something tender in the middle and irresistibly crispy at the edges — a snack or side dish that feels way more exciting than it has any right to be. The marinade is built from coconut aminos, melted coconut oil, fresh ginger, and a touch of turmeric, which gives every piece a warm, savory, slightly tangy coating that caramelizes beautifully in the oven. Apple cider vinegar adds just enough brightness to balance the richness, and a handful of fresh cilantro scattered over the top at the end pulls the whole thing together. There is nothing here that comes from poultry or poultry-adjacent products — just bold, plant-forward ingredients doing exactly what they are supposed to do. These are fantastic alongside a grain bowl, served as a party snack, or honestly 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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