MSG Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk right past, and that is genuinely a shame. Roasted at high heat with scallions, fresh ginger, and a splash of coconut aminos, they transform into something crispy-edged, savory, and deeply aromatic — the kind of snack that disappears before it even makes it to the table. Coconut aminos stand in beautifully for soy sauce here, delivering that rich, umami-forward depth without any added monosodium glutamate hiding in the bottle. A touch of turmeric and apple cider vinegar round out the marinade with warmth and brightness, while the scallions caramelize and go slightly jammy around the edges. The technique is simple — toss, spread, roast, and turn once — but the results taste like you put in a lot more effort than you actually did. A scatter of fresh cilantro at the end lifts the whole dish and makes it look as good as it tastes. Whether you serve these as a snack, a side, or an excuse to eat something interesting on a Tuesday, they are hard to stop eating.
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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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