Gut Friendly Ginger-Scallion Garlic Scape Chips
Crispy, savory, and packed with bold flavor, these roasted garlic scape chips are the kind of snack that disappears fast. Garlic scapes — the curly green shoots trimmed from hardneck garlic — bring a milder, sweeter allium flavor than a raw clove, and roasting them at high heat coaxes out a satisfying crunch at the edges while keeping the centers tender. Scallions roast alongside them, adding a delicate char that plays beautifully against the warmth of fresh ginger and ground turmeric. Coconut aminos stand in for soy sauce, delivering that umami depth without the additives or preservatives that can irritate a sensitive gut, and apple cider vinegar adds a gentle brightness that ties everything together. The whole thing comes together in one bowl and one baking sheet, making cleanup as easy as the prep. A scatter of fresh cilantro at the end lifts the dish with a pop of herbal freshness. Whether you're snacking straight from the pan or serving these as a side, they're proof that eating with your digestion in mind never has to feel like a compromise.
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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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