Citric Acid Free Ginger-Scallion Green Plantain Tostones
Green plantains fried in coconut oil until shatteringly crisp, then scattered with fresh ginger and sliced scallion greens — this is the kind of snack that disappears before it even makes it to the table. Tostones are a beloved Caribbean staple, and this version leans into bold, clean flavors that feel both familiar and a little unexpected. The double-fry method is the real secret: a first pass to cook the plantain through, a firm press to flatten, and a second fry to lock in that deeply golden, crunchy edge. For anyone navigating citric acid sensitivities, packaged snacks and condiments can be a minefield of hidden additives, so having a from-scratch recipe like this one is genuinely freeing. The dipping sauce comes together with apple cider vinegar, coconut aminos, honey, and ginger — no citric acid, no mystery preservatives, just bright and savory flavor that pairs perfectly with the crispy rounds. Coconut aminos keep things naturally mellow and slightly sweet, while the honey rounds out the vinegar without overpowering it. Finish with a handful of fresh cilantro if you like, and serve immediately while the tostones are still hot and crackling.
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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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