Lupin Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that's honestly a shame. Roasted at high heat with scallions, fresh ginger, coconut aminos, and a touch of turmeric, they transform into something deeply savory, a little caramelized, and genuinely snackable straight off the pan. The coconut oil helps everything crisp at the edges while keeping the centers tender, and the apple cider vinegar adds just enough brightness to balance the bold aromatics. Because every ingredient here is whole and straightforward, there's no guesswork about hidden legume-based fillers or flour blends that sometimes sneak into seasoned snack recipes. Spreading the pieces in a single layer is the real trick — it lets them roast rather than steam, so you actually get those lightly browned, chip-like edges the name promises. A scatter of fresh cilantro at the end lifts the whole dish and makes it look as good as it tastes. This one is a genuinely easy weeknight side or a crowd-pleasing appetizer that will have everyone asking what they're eating.
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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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