Legume Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are the curly, bright green shoots harvested before garlic bulbs fully form, and roasting them transforms their mild, garlicky bite into something genuinely snackable. Tossed with sliced scallions, fresh ginger, and coconut aminos, these chips hit that savory-umami note that usually makes you reach for a soy-based sauce — except every ingredient here is completely free of legumes, including the coconut aminos standing in for traditional soy sauce. A drizzle of melted coconut oil helps everything caramelize at the edges while keeping the centers tender, and the apple cider vinegar adds just enough brightness to balance the earthiness of the turmeric. Spreading them in a single layer is the key move — give them space and the oven does the work of crisping rather than steaming. The scallions get a little silky and charred at the tips, which is honestly the best part. Finish with a scatter of fresh cilantro if you have it, and serve them warm straight from the pan.
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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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