Nightshade Free Ginger-Scallion Garlic Scape Chips
Snack time gets a serious upgrade with these savory, umami-forward chips that prove you don't need anything from the nightshade family to get big, bold flavor. Garlic scapes — the curly green shoots harvested before the garlic bulb matures — roast up beautifully at high heat, turning tender in the center with irresistibly crispy, caramelized edges. Sliced scallions join the party and add a gentle bite, while fresh ginger and turmeric bring warmth and a gorgeous golden hue to every piece. Coconut aminos stand in for soy sauce and deliver that deep, savory depth without any of the usual concerns, and a splash of apple cider vinegar keeps the whole flavor profile bright and balanced. The method is straightforward — toss, spread, roast, and turn once — so you're not hovering over the stove for long. A scatter of fresh cilantro at the end adds a pop of color and herby freshness that ties everything together. These are the kind of snacks that disappear fast, so you might want to double the batch.
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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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