Macadamia 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. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — a technique that delivers serious crunch without any nuts in sight. Fresh ginger and sliced scallion greens are scattered right over the hot tostones so the heat blooms their flavor instantly, making every bite bright and aromatic. The dipping sauce comes together in seconds with apple cider vinegar, coconut aminos, honey, and a little more ginger for a tangy-sweet finish that keeps you reaching back in. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally built around whole, simple ingredients — no swaps needed, no label-reading anxiety. Optional fresh cilantro on top adds a pop of color and herby freshness if you want to lean into the vibrant flavors even more. Serve these straight from the skillet while they're still crackling and hot for the full effect.
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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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