Emulsifier Free Ginger-Scallion Garlic Scape Chips
Crispy, savory, and packed with bold aromatics, these roasted garlic scape chips are the kind of snack that disappears fast. Garlic scapes have a milder, slightly grassy flavor compared to raw garlic cloves, and roasting them at high heat coaxes out a tender center with lightly caramelized, crisping edges that are genuinely addictive. The coating comes together with coconut aminos, melted coconut oil, fresh ginger, turmeric, and a splash of apple cider vinegar — every ingredient is clean and straightforward, with zero emulsifiers hiding in the mix. That matters more than it sounds, because a lot of bottled sauces and flavor coatings rely on additives to hold them together, and this one simply doesn't need them. The scallions roast right alongside the scapes, picking up color and sweetness as they go, and a handful of fresh cilantro scattered over the top at the end brightens the whole plate. These work beautifully as a snack, a side dish, or even piled onto rice or noodles for something more substantial.
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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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