Citrus Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that is genuinely a shame. Roasted at high heat with scallions, fresh ginger, and coconut aminos, they transform into something deeply savory, a little smoky at the edges, and completely addictive. The coconut oil helps everything caramelize beautifully, while the turmeric adds a warm, earthy undertone that makes the whole tray smell incredible as it comes out of the oven. A small splash of apple cider vinegar is all the brightness this dish needs — no citrus required, and you won't miss it for a second. Many snack and chip-style recipes lean heavily on lemon or lime to add that punchy lift, but the combination of ginger, coconut aminos, and vinegar here does that job with zero citrus in sight. Scatter some fresh cilantro on top before serving and you've got a stunning, crowd-worthy snack or side that looks far more effort-intensive than it actually is.
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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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