Lactose Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is a genuine shame. Roasted at high heat with sliced scallions, coconut aminos, fresh ginger, and a touch of turmeric, they transform into something deeply savory, a little caramelized at the edges, and completely addictive. The coconut oil helps everything roast rather than steam, so you get that satisfying crispness without a drop of butter or dairy in sight. Coconut aminos bring a mellow, umami-rich depth that makes the whole tray taste far more complex than the short ingredient list suggests. A splash of apple cider vinegar brightens everything up, and the optional cilantro finish adds a fresh pop right before serving. This is the kind of snack or side dish that disappears fast, so consider making a double batch.
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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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