Seed Oil Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, and that is a genuine shame. Roasted at high heat with scallions, fresh ginger, and a splash of coconut aminos, they transform into something deeply savory, a little caramelized at the edges, and genuinely snackable. Coconut oil stands in as the fat here, which means the whole tray is completely free of refined vegetable and seed oils — no canola, no soybean, nothing processed. The coconut aminos bring a salty, umami-rich depth that makes you forget you're not reaching for a soy-sauce-heavy takeout dish. A hit of apple cider vinegar and ground turmeric round out the marinade with brightness and warmth, and the optional cilantro on top keeps things feeling fresh. Spacing the pieces out on the baking sheet is the key move — it lets everything roast properly instead of steaming into mush. These are fantastic as a side, a snack, or piled on top of a grain bowl when you want something a little unexpected.
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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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