Chestnut Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, these double-fried green plantain tostones are the kind of snack that disappears fast. The plantains get fried in coconut oil twice — first to cook through, then to achieve those irresistibly crunchy, caramelized edges — and finished with a shower of fresh ginger and sliced scallion greens while still piping hot. That finishing move is what sets this recipe apart, layering bright, aromatic punch right into every bite. The dipping sauce comes together in seconds with apple cider vinegar, coconut aminos, honey, and more ginger, striking a balance between tangy, savory, and just a little sweet. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions sneaking into your snack spread. It's a naturally clean, whole-food recipe that happens to be incredibly satisfying. Serve them immediately for maximum crunch, with cilantro scattered on top if you want a little extra freshness.
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!