Nitrate & Nitrite 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 classic technique that delivers serious texture without any processed shortcuts. Fresh ginger and sliced scallion greens are scattered over the hot tostones straight out of the pan, so the heat blooms their flavor instantly. The dipping sauce is just as clean: apple cider vinegar, coconut aminos, honey, and more ginger whisked together into something bright, tangy, and a little sweet. For anyone avoiding cured meats, packaged seasonings, or processed condiments that often sneak in preservatives, this recipe is a genuinely satisfying find. Every single ingredient here is whole and unprocessed — nothing from a packet, nothing with a long additives list on the back. Coconut aminos stand in beautifully for soy sauce and bring that savory depth without any of the concerns that come with conventional bottled sauces. Finish with a handful of fresh cilantro if you like, and serve immediately while the crunch is at its peak.
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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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