Seed Oil Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and loaded with bright flavor, these tostones are the kind of snack that disappears fast. Green plantains get double-fried in coconut oil until the edges are deeply caramelized and the centers stay tender — a texture you simply cannot fake. Coconut oil is the hero here, delivering that satisfying crunch without any of the refined vegetable or seed oils that sneak into so many fried foods. The moment the hot tostones come out of the pan, fresh ginger and sliced scallion greens go straight on top, perfuming every bite with warmth and a little sharpness. The dipping sauce — apple cider vinegar, coconut aminos, honey, and more ginger — is tangy, slightly sweet, and genuinely addictive. A scatter of fresh cilantro at the end pulls the whole plate together. Whether you're serving these as an appetizer or just making a very good snack decision, this recipe proves that cooking without seed oils doesn't mean sacrificing any of the good stuff.
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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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