Garlic scapes are the curly, bright green shoots that appear briefly in early summer, and roasting them at high heat transforms their mild, garlicky bite into something genuinely snackable. These chips lean hard into a lineup of ingredients that pull double duty on flavor and function — fresh ginger, ground turmeric, and apple cider vinegar are all heavy hitters when it comes to supporting a low-inflammation approach to eating. Coconut aminos bring a savory, slightly sweet depth that mimics soy sauce without any of the usual concerns, while melted coconut oil helps everything roast up with beautifully caramelized edges. The scallions get a little crispy and almost noodle-like in the oven, adding a delicate contrast to the heartier scapes. Spreading everything in a single layer is the key move here — it's what separates a proper roast from a soggy steam situation. A scatter of fresh cilantro at the end brightens the whole plate and makes it feel finished without any extra effort. These are the kind of snack that disappears fast, so consider doubling the batch.
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Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
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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