Oats Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, 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 until they're shatteringly crisp at the edges and tender in the center — a classic technique that delivers serious texture without any grain-based coatings or fillers. Fresh ginger and sliced scallion greens are scattered right over the hot rounds the moment they come out of the pan, so the heat blooms those aromatics into something fragrant and irresistible. The dipping sauce — a quick whisk of apple cider vinegar, coconut aminos, honey, and more ginger — is tangy, slightly sweet, and just punchy enough to keep you reaching back in. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-reading stress or ingredient swaps required. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack situation, they hit that salty-savory craving in the most satisfying way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!