Turkey Free 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 recipe turns them into something genuinely addictive. Roasted at high heat with sliced scallions, they go tender in the middle and crispy at the edges — the kind of snack you keep reaching for without meaning to. The marinade is built from coconut aminos, fresh ginger, turmeric, and a splash of apple cider vinegar, which gives every piece a savory, slightly tangy kick with a warm undercurrent of spice. Coconut oil helps the whole thing caramelize beautifully in the oven, and spacing the pieces out on the baking sheet is the key move that gets you that roasted crunch instead of a soggy pile. A scatter of fresh cilantro at the end brightens everything up and makes the plate look as good as it tastes. This is the kind of plant-forward side or snack that proves you don't need any meat on the sheet pan to make something deeply satisfying and full of 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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