Paraben Free Ginger-Scallion Garlic Scape Chips
Garlic scapes are one of those farmers' market finds that most people walk past without a second glance, but roasting them transforms their mild, garlicky bite into something genuinely snackable. Tossed with sliced scallions, fresh ginger, and a splash of coconut aminos, these chips hit that savory-umami note you'd normally chase with soy sauce or store-bought seasonings — many of which sneak in preservatives and additives that aren't always easy to spot on a label. Coconut aminos and coconut oil keep the whole thing clean and straightforward, so you know exactly what's going into every crispy bite. A touch of turmeric and apple cider vinegar round out the flavor with warmth and just a hint of brightness. The oven does most of the work — a single layer on a parchment-lined sheet and about 20 minutes of roasting is all it takes to get those lightly browned, crisping edges. Finish with a scatter of fresh cilantro if you have it on hand, and serve them warm while the edges still have that satisfying crunch.
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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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