Turmeric 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 are deeply caramelized and shatteringly crisp — it's a two-step process that's completely worth it. Fresh grated ginger and sliced scallion greens get scattered over the hot tostones the moment they come out of the pan, so the aromatics bloom right into the crust. The dipping sauce — a bright mix of apple cider vinegar, coconut aminos, honey, and more ginger — cuts through the richness and keeps every bite lively. Every single ingredient here is naturally free of turmeric, so there's no need to audit spice blends or swap anything out; the flavor comes entirely from real, whole ingredients. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack emergency solution, they hit every note — savory, crispy, tangy, and a little sweet.
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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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