Crunchy, savory, and packed with bold flavor, these roasted garlic scape chips are the kind of snack that makes clean eating feel genuinely exciting. Garlic scapes — the curly green shoots trimmed from hardneck garlic — roast up beautifully at high heat, turning tender in the center with irresistibly crisp, caramelized edges. Sliced scallions join them on the pan, soaking up a punchy marinade of coconut aminos, fresh ginger, turmeric, and apple cider vinegar before everything goes into a hot oven. That combination of ingredients is doing a lot of heavy lifting here: coconut aminos stand in for soy sauce without the fermented grain concerns, while apple cider vinegar and ginger bring brightness and digestive-friendly depth. Every component earns its place on a plate that avoids refined sugars, gluten, and the usual snack-food pitfalls. A scatter of fresh cilantro at the end lifts the whole dish with a pop of herbal freshness. These are best served warm straight from the oven, though they disappear fast either way.
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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
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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