Pescatarian Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but this roasted snack is a seriously good reason to grab a bunch. The scapes turn tender in the center with lightly crisped, caramelized edges, while the sliced scallions add a delicate bite that gets almost jammy in the oven. A quick toss in coconut aminos, fresh ginger, turmeric, and a splash of apple cider vinegar gives every piece a punchy, savory-tangy coating that tastes far more complex than the short ingredient list suggests. Spreading everything in a single layer is the key move here — it lets the heat circulate properly so you get roasted depth rather than a steamed, soggy result. Optional cilantro scattered over the top at the end adds a fresh, herby lift that ties the whole thing together beautifully. These work as a snack straight off the pan, a bold side dish, or even piled onto a grain bowl for extra texture and flavor.
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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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