Legume Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, these twice-fried green plantain rounds are the kind of snack that disappears fast. Coconut oil gives each tostone a beautifully deep, crackling edge, while freshly grated ginger and thinly sliced scallion greens scattered over the hot rounds add a bright, aromatic punch that makes every bite feel alive. The double-fry method — first to cook through, then to crisp after pressing flat — is the secret to that satisfying crunch you just can't fake. What makes this recipe especially appealing for anyone avoiding legumes is how clean and straightforward the ingredient list is. There are no hidden soy products, no bean-based fillers, and no ambiguous pantry shortcuts — coconut aminos stand in for soy sauce in the dipping sauce, delivering that savory depth without any legume content. Apple cider vinegar, honey, and fresh ginger round out the sauce into something tangy, slightly sweet, and completely addictive. Serve them hot with cilantro scattered on top and that little bowl of dipping sauce on the side, and you've got a crowd-pleasing dish that feels indulgent without any of the ingredient stress.
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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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