Artificial Flavors Free Ginger-Scallion Green Plantain Tostones
These crispy twice-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — it's a simple technique with seriously satisfying results. Fresh ginger and sliced scallion greens are scattered directly over the hot tostones so the heat blooms their flavor instantly, no artificial anything required. The dipping sauce comes together with apple cider vinegar, coconut aminos, honey, and a little more ginger — every ingredient is exactly what it says it is, nothing synthetic hiding in the mix. For anyone navigating labels and trying to avoid mystery additives, this recipe is a breath of fresh air because the whole ingredient list is refreshingly straightforward. Serve them immediately with the sauce and a handful of fresh cilantro, and you've got an appetizer or side dish that feels festive and bold without a single shortcut.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more if needed
- 1 tsp fine sea salt, divided
- 1 tbsp fresh ginger, finely grated
- 4 scallions (green tops only), thinly sliced
For the dipping sauce
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Whisk together the apple cider vinegar, coconut aminos, 1 tsp grated ginger, and honey in a small bowl until the honey dissolves. Set aside.
- 2
Melt the coconut oil in a large skillet over medium heat until shimmering and fluid, about 2 minutes. Working in batches to avoid crowding, add the plantain rounds cut-side down and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate and sprinkle lightly with half the salt.
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