Pecan 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 marinade is built from coconut aminos, melted coconut oil, fresh ginger, turmeric, and a splash of apple cider vinegar, which gives every piece a savory, slightly tangy depth that tastes way more complex than the ingredient list suggests. Spreading everything in a single layer is the key move here — it lets the oven do its roasting magic instead of steaming the scapes into mush. A scatter of fresh cilantro at the end brightens the whole plate and adds a pop of color. This is the kind of snack or side dish that disappears fast, and it's completely free of tree nuts by nature — no substitutions or workarounds needed, just bold, clean flavors from start to finish.
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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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