Fish 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 roasted with the right seasonings they transform into something genuinely addictive. These chips get their deep, savory punch from coconut aminos and a hit of fresh ginger, with ground turmeric adding a warm, earthy undertone that makes the whole tray smell incredible as it roasts. Sliced scallions go in alongside the scapes, crisping up at the edges and adding a subtle sweetness that balances the bold aromatics beautifully. The key is spreading everything in a single layer so the oven heat can do its job — you want roasted and lightly crisped, not steamed and soggy. A splash of apple cider vinegar in the marinade keeps the flavor bright and lifts the whole dish. Many umami-forward snacks and sauces lean on fish-based ingredients like fish sauce or Worcestershire, but coconut aminos deliver that same savory depth here with zero seafood involvement. Finish with a scatter of fresh cilantro and serve warm straight from the pan — 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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