Walnut Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, 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 achieve those deeply golden, shatteringly crisp edges — and finished with a shower of fresh ginger and sliced scallion greens while still hot. That double-fry technique is what separates a truly great tostone from a mediocre one, and the aromatic topping takes them somewhere completely unexpected. The dipping sauce is a bright, tangy blend of apple cider vinegar, coconut aminos, honey, and more ginger that cuts right through the richness of the fried plantain. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. Optional fresh cilantro on top adds a pop of color and herbal freshness if you want to lean into the brightness even further. Serve these immediately while the edges are still crackling and the ginger is fragrant — they are absolutely worth gathering everyone around the table for.
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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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