Peanut 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've even sat down. Green plantains get fried twice in coconut oil until they're shatteringly crisp at the edges and tender in the center — then immediately showered with freshly grated ginger and sliced scallion greens while still hot, so the aromatics bloom right into the surface. The tangy dipping sauce made from apple cider vinegar, coconut aminos, honey, and more fresh ginger ties everything together with a bright, savory-sweet punch that keeps you reaching for the next one. For anyone navigating peanut allergies, this recipe is naturally in the clear — every ingredient is straightforward and easy to source without worrying about hidden nut oils or shared-facility contamination. Coconut oil does all the frying work here, giving the tostones a subtle richness without any of the usual snack-food stress. The whole process is surprisingly approachable: fry, smash, fry again, and finish with fresh toppings. A scatter of cilantro at the end is optional but highly recommended if you want that extra herby lift.
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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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