Dairy Free Ginger-Scallion Green Plantain Tostones
Green plantains fried in coconut oil until deeply golden and shatteringly crisp — these tostones are the kind of snack that disappears before you even set the plate down. The double-fry method is what makes them so satisfying: a first pass to cook them through, a firm press to flatten, then a second round in hot oil to build those irresistible crispy edges. Fresh ginger gets scattered directly over the hot tostones right out of the pan, so the heat blooms its flavor instantly, while sliced scallion greens add a bright, grassy punch. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-squinting required — just clean, bold flavors from start to finish. The dipping sauce comes together in seconds with apple cider vinegar, coconut aminos, honey, and more ginger, striking that perfect balance of tangy, savory, and just a little sweet. A handful of fresh cilantro over the top is optional, but it adds a pop of color and freshness that really ties everything together. Serve these immediately while the edges are still crackling — they're at their absolute best straight from the skillet.
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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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