Gluten Free Ginger-Scallion Green Plantain Tostones

Green plantains are one of those naturally gluten-free ingredients that shine brightest when you treat them right, and this double-fried method delivers serious crunch without a single grain of flour in sight. The tostones get fried once to cook through, pressed flat, then hit the hot coconut oil again until the edges turn deep golden and shatteringly crisp — it's a simple technique with a genuinely impressive payoff. Fresh ginger and thinly sliced scallion greens are scattered directly over the hot tostones the moment they come out of the pan, so the heat blooms their flavor instantly. The dipping sauce — apple cider vinegar, coconut aminos, honey, and more ginger — is bright, tangy, and just a little sweet, cutting right through the richness of the coconut oil. Coconut aminos do the heavy lifting here in place of soy sauce, which means the whole dish stays completely free of wheat-based condiments without sacrificing any of that savory depth. Whether you're serving these as a snack, a starter, or a side, they disappear fast — so consider making a double batch.

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