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, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — a technique that delivers serious texture without a single grain of anything grain-based. Fresh ginger and sliced scallion greens are scattered right over the hot tostones so the heat blooms their flavor instantly, making every bite fragrant and bright. The dipping sauce — apple cider vinegar, coconut aminos, honey, and more ginger — is tangy, slightly sweet, and just bold enough to stand up to all that crunch. Every ingredient here is naturally free of rye and rye derivatives, so there's no label-scanning or substitution stress involved. Finish with a handful of fresh cilantro if you like a little herbal lift, and serve immediately while the edges are still crackling.
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 →4 servings
Whisk together the apple cider vinegar, coconut aminos, 1 tsp grated ginger, and honey in a small bowl until the honey dissolves. Set aside.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
