Emulsifier 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. Coconut oil does all the heavy lifting here, giving each tostone a deeply golden, shatteringly crisp edge without a single additive or emulsifier in sight — just pure fat doing what it does best. Fresh ginger and thinly sliced scallion greens get scattered over the hot rounds straight out of the pan, so the heat blooms their flavor instantly. The dipping sauce is equally clean: apple cider vinegar, coconut aminos, honey, and more ginger whisked together into something bright, tangy, and just a little sweet. So many store-bought sauces and packaged snacks sneak in lecithin, mono- and diglycerides, or other emulsifying agents that can be genuinely hard to avoid — this recipe sidesteps all of that by keeping every component whole and straightforward. The double-fry method is the real secret, pressing the rounds flat between fries to maximize surface area and crunch. Finish with a handful of fresh cilantro if you like, and serve immediately while the edges are still 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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