Sesame 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, these curly green stalks turn tender in the middle and lightly crisped at the edges — somewhere between a snackable chip and a bold, savory side dish. The marinade leans on coconut aminos instead of soy sauce, which means you get that deep, umami-forward flavor without any wheat or hidden sesame lurking in the bottle. Fresh ginger and ground turmeric add warmth and a subtle earthiness, while a splash of apple cider vinegar keeps everything bright and balanced. Spreading the pieces out on a single layer is the key move here — it lets the oven do its job and actually roast rather than steam everything into mush. A scatter of fresh cilantro at the end lifts the whole dish and makes it look as good as it tastes. Whether you serve these alongside a grain bowl or just eat them straight off the pan, they disappear 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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