Soy Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is a genuine shame. Roasted at high heat with scallions, fresh ginger, and a drizzle of coconut oil, they transform into something tender in the middle and beautifully caramelized at the edges — almost snackable straight off the pan. The real flavor magic here comes from coconut aminos, which delivers that deep, savory, slightly sweet punch you'd expect from a soy-based sauce without any soy in sight. It's a smart swap that works seamlessly, so you're not sacrificing anything in the flavor department. A touch of turmeric and apple cider vinegar round out the marinade with warmth and brightness, making every bite more interesting than the last. Scatter some fresh cilantro over the top before serving and you've got a side dish that looks and tastes like you put in way more effort than you actually did.
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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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