Low Sugar 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 scallions, fresh ginger, and a splash of coconut aminos, they transform into something deeply savory, a little crispy at the edges, and completely addictive. Coconut aminos bring that umami punch you'd expect from soy sauce but without any added sugars sneaking into the mix, which makes this snack as clean as it is satisfying. The turmeric and apple cider vinegar round out the marinade with warmth and a subtle brightness that keeps every bite interesting. Spreading everything in a single layer is the key move here — it's what takes these from soggy to genuinely chip-like with those irresistible caramelized edges. 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 as a snack, a side, or an unexpected party bite, 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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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