Low Iodine Cilantro-Lime Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is genuinely a shame. These curly, bright green shoots get tossed in coconut oil, fresh lime juice, zest, and a warm blend of turmeric and ginger before hitting a hot oven until they're tender with just enough crispy char at the edges. The whole thing finishes with a shower of fresh cilantro that wilts just slightly against the heat, pulling every flavor together in the best way. For anyone navigating a low-iodine approach, snack options can feel pretty limited — especially anything with real crunch and seasoning — so this one genuinely fills a gap. Every ingredient here is naturally free of iodine-heavy additions like seaweed, dairy, or processed seasonings, making it a straightforward and satisfying choice. Serve them warm straight from the pan as a side dish, a snack, or an unexpected appetizer that will have people asking what they just ate.
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Learn more →Ingredients
4 servings
- 1 lb garlic scapes, cut into 2-inch pieces
- 2 tbsp coconut oil, melted
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ cup fresh cilantro, roughly chopped
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a mixing bowl, toss the garlic scape pieces with the melted coconut oil, lime juice, lime zest, salt, turmeric, and ginger until evenly coated.
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