Carrageenan Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, these twice-fried green plantain tostones are the kind of snack that disappears the moment they hit the table. Coconut oil gives each round a beautifully deep, crackling edge, while freshly grated ginger and sliced scallion greens scattered over the hot tostones add a bright, aromatic punch that feels anything but ordinary. The dipping sauce — a quick whisk of apple cider vinegar, coconut aminos, honey, and more fresh ginger — is tangy, slightly sweet, and completely addictive. For anyone navigating carrageenan concerns, this recipe is a natural fit because every single ingredient is whole and unprocessed — no packaged sauces, no store-bought condiments, no thickeners hiding in the fine print. Coconut aminos steps in as the savory backbone of the dip without any of the additives that can sneak into conventional soy-based products. The whole dish comes together with real, recognizable pantry staples, so you know exactly what you're eating. Finish with a scatter of fresh cilantro if you have it on hand, and serve immediately while the edges are still shatteringly crisp.
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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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