Caffeine 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 — a technique that delivers serious crunch without any complicated equipment. Fresh ginger and sliced scallion greens are scattered right over the hot tostones the moment they come out of the pan, so the heat blooms their flavor instantly. The dipping sauce is bright and punchy, built from apple cider vinegar, coconut aminos, honey, and more ginger — every ingredient is naturally free of caffeine, so there's nothing to second-guess here. It's a great reminder that bold, satisfying food doesn't need coffee, tea, chocolate, or any of the usual suspects to deliver real depth. Serve them straight away with fresh cilantro on top if you have it, because tostones wait for no one.
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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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