Nutmeg Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and punchy with fresh ginger and bright scallion greens, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried twice in coconut oil — first to cook through, then smashed and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry method is the real secret, giving you a sturdy, crunchy base that holds up beautifully to toppings and dipping. The finishing move of scattering freshly grated ginger and sliced scallion tops over the hot tostones means every bite carries a little heat and herby freshness. On the side, a quick dipping sauce of apple cider vinegar, coconut aminos, honey, and more ginger comes together in seconds and adds a tangy, savory contrast that ties everything together. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden spice blends sneaking in unwanted additions. Serve them immediately while they're still crackling hot, with optional cilantro on top for a little extra color and brightness.
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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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