Vegan Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but roasting them transforms these curly green stalks into something genuinely addictive. Tossed with sliced scallions, fresh ginger, and coconut aminos, they pick up a savory, slightly tangy glaze that caramelizes beautifully in a hot oven. The coconut oil helps everything roast rather than steam, so the edges get that satisfying crispness while the centers stay tender. Turmeric adds a warm, earthy undertone and a gorgeous golden color without overpowering the bright, gingery notes. Every ingredient here is entirely plant-based, so there's no need to swap or substitute a thing — it's naturally free of animal products from start to finish. A scatter of fresh cilantro at the end lifts the whole dish and makes it look as good as it tastes. Serve these warm as a snack, a side, or an unexpected appetizer that will have everyone asking what they just ate.
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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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