Cinnamon Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that's a shame — roasted at high heat, they turn tender in the middle with irresistibly crispy, caramelized edges. Tossed with scallions, fresh ginger, and coconut aminos, these chips land somewhere between savory snack and addictive side dish, with a punchy, umami-forward flavor that feels anything but ordinary. The coconut oil helps everything roast evenly while keeping the ingredient list completely plant-based and free from any warm baking spices that can sneak into seasoned snack foods. A splash of apple cider vinegar brightens the whole thing, and the turmeric adds a gorgeous golden hue without overpowering the ginger and allium notes. Spacing the pieces out on the baking sheet is the key move here — it's what separates truly crispy edges from a soggy, steamed result. Finish with a scatter of fresh cilantro if you have it on hand, and serve them warm straight from the oven. 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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