Nightshade Free Ginger-Scallion Green Plantain Tostones
Green plantains are one of those ingredients that genuinely shine when given the right treatment, and the double-fry method here delivers an irresistibly crispy, golden result that's hard to beat. Coconut oil does all the heavy lifting in the pan, giving each tostone a rich, subtly tropical flavor without any of the ingredients that people avoiding nightshades need to sidestep — no tomatoes, no peppers, no paprika hiding in a spice blend. The ginger and scallion greens scattered over the hot tostones right out of the skillet are a brilliant move, letting the aromatics bloom against the heat and perfume every bite. That dipping sauce is deceptively simple — apple cider vinegar, coconut aminos, honey, and a little more fresh ginger — but it punches well above its weight, balancing tangy, savory, and sweet in a way that makes you want to keep reaching for more. This is the kind of snack or side dish that disappears fast at a table, whether you're cooking for a crowd or just treating yourself on a weeknight. A scatter of fresh cilantro at the end is optional, but it adds a bright, herby finish that ties everything together beautifully.
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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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