BHA & BHT Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and layered with bold flavor, these twice-fried green plantain rounds are the kind of snack that disappears fast. Coconut oil gives each tostone a beautifully deep, crackling edge without relying on any of the synthetic preservatives — like BHA and BHT — that show up in so many commercial frying oils and packaged foods. Fresh ginger and sliced scallion greens get scattered over the hot tostones straight out of the pan, so their brightness blooms right into the crisp surface. The dipping sauce is just as clean: apple cider vinegar, coconut aminos, honey, and more fresh ginger whisked together into something tangy, savory, and slightly sweet. Every single ingredient here is whole and recognizable, which makes this an easy win when you're trying to avoid hidden additives without sacrificing any of the fun. Serve them immediately while the edges are still shatteringly crisp, with fresh cilantro on top if you're feeling it.
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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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