Pistachio Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are the curly, bright green shoots that appear briefly in early summer, and roasting them at high heat transforms their mild, garlicky bite into something genuinely snackable. Tossed in coconut aminos, melted coconut oil, fresh ginger, and a pinch of turmeric, these chips land somewhere between savory and subtly tangy — the kind of flavor you keep reaching back for. Sliced scallions roast right alongside the scapes, crisping up at the edges and adding a gentle sweetness that balances the bold marinade. A splash of apple cider vinegar in the coating keeps everything bright and stops the dish from feeling heavy. The whole thing comes together on a single parchment-lined baking sheet, which means minimal cleanup and maximum reward. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Finish with a scatter of fresh cilantro and serve warm — this one disappears fast.
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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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