Macadamia Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is genuinely a shame. Roasted at high heat with sliced scallions, they transform into something almost chip-like at the edges — tender in the center, caramelized and a little crispy where they catch the heat. The coating is built from coconut aminos, melted coconut oil, fresh ginger, and a pinch of turmeric, which gives every piece a savory, slightly tangy depth that is hard to stop snacking on. Apple cider vinegar adds just enough brightness to balance the richness, and a handful of fresh cilantro scattered over the top pulls the whole thing together. The ingredient list is clean and straightforward, so there is no need to scan labels for hidden nut-based oils or additives — everything here is exactly what it looks like. This makes a fantastic side dish or a shareable snack straight off the baking sheet, and it comes together with almost no prep beyond a quick toss in the bowl.
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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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