Barley Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bright flavor, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get double-fried in coconut oil until they're shatteringly crisp at the edges and tender in the center — a classic technique that delivers serious texture without any grain-based coatings or fillers. That means the whole dish is naturally free of barley and any of its sneaky derivatives, which can hide in unexpected places like sauces, seasonings, and pre-made dips. Here, the dipping sauce is built from scratch with apple cider vinegar, coconut aminos, honey, and fresh ginger — clean, punchy, and completely transparent about what's in it. The tostones come out of the pan and get immediately showered with more grated ginger and sliced scallion greens, so every bite carries that warm, aromatic heat alongside the crunch. A little fresh cilantro on top pulls everything together and makes the platter look as good as it tastes. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack situation, they're the kind of recipe you'll come back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!