Fructose 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 — the curly green shoots trimmed from hardneck garlic — are naturally low in fructose, making them a smart swap when you need big allium flavor without the digestive stress that comes from high-fructose onion or garlic bulb. Scallions step in here too, adding a mild, fresh bite that roasts down beautifully in a hot oven. The coating is built from coconut aminos, melted coconut oil, fresh ginger, and a splash of apple cider vinegar — simple pantry staples that deliver a deeply savory, slightly tangy glaze without any hidden sugars or problematic sweeteners. Spreading everything in a single layer is the key move: it lets the oven do its job and coax those lightly browned, crisped edges that make these so addictive. A scatter of fresh cilantro at the end lifts the whole thing with a pop of brightness. Serve them warm as a snack, a side, or an unexpected topping for rice or grilled protein.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!