Brazil Nut Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold 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 the edges are deeply caramelized and the centers stay tender — then they're immediately hit with freshly grated ginger and sliced scallion greens while still sizzling hot. That two-stage fry is what gives tostones their signature shatter-and-chew texture, and this recipe nails it. The dipping sauce is a bright, tangy blend of apple cider vinegar, coconut aminos, honey, and more fresh ginger — simple to whisk together but genuinely addictive. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden additives sneaking into your snack. A scatter of fresh cilantro at the end is optional, but it adds a pop of color and freshness that really ties everything together. Serve these as an appetizer, a side, or honestly just as dinner — no judgment.
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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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