Seeds Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and punchy with fresh ginger and scallion, these tostones are the kind of snack that disappears the moment they hit the table. Green plantains get fried twice in coconut oil — first to cook through, then to develop those irresistible shatteringly crisp edges — and the double-fry method is what separates a truly great tostone from a mediocre one. The moment they come out of the pan, warm grated ginger and sliced scallion greens go straight on top so the heat blooms their flavor instantly. A bright dipping sauce made from apple cider vinegar, coconut aminos, honey, and more fresh ginger ties everything together with a tangy, slightly sweet kick. Every single ingredient here is naturally free from seeds and seed-derived oils, so there's no label-reading anxiety or ingredient swapping required — just straightforward, whole-food cooking. Optional fresh cilantro on top adds a pop of color and herbal freshness if you want to take the presentation up a notch. 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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