Dairy Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are the curly, bright green shoots that get trimmed from hardneck garlic bulbs, and if you've never roasted them, you're seriously missing out. They turn tender and slightly sweet in the oven, with edges that crisp up beautifully and a mellow garlic flavor that's less sharp than a raw clove. Here, they're tossed with scallions, fresh ginger, and coconut aminos — a soy-sauce alternative that brings deep, savory umami without any wheat or dairy in sight. A splash of apple cider vinegar lifts everything, while turmeric adds a warm, earthy note and a gorgeous golden hue. Coconut oil keeps the whole thing plant-based and helps the scapes roast rather than steam, especially when you give each piece a little breathing room on the pan. The optional cilantro scattered on top at the end adds a fresh, herby finish that really ties the whole dish together. These make a killer snack, a fun side dish, or an unexpected topping for grain bowls and noodles.
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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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