Paleo 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. When roasted at high heat, these curly green stalks turn tender in the middle with edges that go lightly crisp and caramelized — somewhere between a chip and a roasted vegetable, in the best possible way. The coating here does a lot of heavy lifting: coconut aminos bring that savory, umami-forward depth you'd normally get from soy sauce, while fresh ginger, turmeric, and apple cider vinegar layer in warmth and a subtle brightness. Coconut oil helps everything roast evenly and cling to the scapes without any dairy or seed oils in sight. Thinly sliced scallions go into the oven alongside the scapes and pick up a slightly charred, almost crispy texture that makes them impossible to stop eating. It's the kind of snack or side dish that feels a little unexpected but comes together with almost no effort — just toss, spread, and roast. A handful of fresh cilantro scattered over the top at the end keeps things lively and pulls all the flavors together.
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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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