Peanut Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but roasted with the right seasonings they transform into something genuinely addictive. Here, they get tossed with sliced scallions, fresh ginger, coconut aminos, and a touch of turmeric before hitting a hot oven, where the edges caramelize and the tips start to crisp up beautifully. The coconut aminos bring a savory, slightly sweet depth that mimics the umami punch of soy sauce without any of the usual label-reading stress. Spreading everything in a single layer is the key move — it lets the heat roast rather than steam, giving you those lightly browned, almost chip-like edges that make this snack so hard to stop eating. A splash of apple cider vinegar in the marinade keeps the whole thing bright and balanced, and a scatter of fresh cilantro at the end lifts every bite. These are fantastic as a side dish, a snack straight off the pan, or piled on top of rice or noodles for an easy weeknight upgrade.
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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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