Pecan 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 until golden, smashed flat, then fried again until the edges turn deeply caramelized and shatteringly crisp — a texture that's genuinely hard to beat. The moment they come out of the pan, freshly grated ginger and sliced scallion greens go straight on top, perfuming the whole dish with bright, aromatic heat. A quick dipping sauce of apple cider vinegar, coconut aminos, honey, and more ginger ties everything together with a tangy-sweet punch that keeps you reaching back in. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scan labels or second-guess anything — just straightforward, bold flavors from start to finish. Optional fresh cilantro on top adds a pop of color and an herby lift if you want it. Serve these immediately while they're still hot and crackling for the full effect.
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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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