Gelatin 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 and slightly sweet, and it ties the whole plate together perfectly. For anyone navigating gelatin-free eating, snacks and appetizers can be surprisingly tricky, since thickeners and stabilizers hide in all kinds of sauces and packaged foods. Every component here is built from whole, straightforward ingredients with no hidden additives to worry about. The double-fry method is the real secret: the first fry cooks the plantain through, pressing flattens it, and the second fry locks in that irresistible crunch. Finish with a scatter of fresh cilantro if you have it on hand, 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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