Pistachio Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bold flavor, these twice-fried green plantain tostones are the kind of snack that disappears the moment they hit the table. The plantains are fried in coconut oil until deeply golden, smashed flat, then fried again to get those irresistible shatteringly crisp edges. Fresh ginger and sliced scallion greens are scattered over the hot tostones straight out of the pan, so the heat blooms the aromatics and every bite is fragrant and punchy. The dipping sauce — a quick whisk of apple cider vinegar, coconut aminos, honey, and more ginger — is tangy, slightly sweet, and completely addictive alongside the salty crunch. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress or substitution gymnastics required. Optional fresh cilantro on top adds a bright, herby finish that ties the whole plate together. 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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