Xanthan Gum Free Ginger-Scallion Green Plantain Tostones
Crispy, golden, and packed with bold flavor, these double-fried green plantain rounds are the kind of snack that disappears the moment they hit the table. Coconut oil gives each tostone a beautifully deep, crackling edge, while freshly grated ginger and sliced scallion greens scattered over the hot rounds add a bright, aromatic punch that makes every bite feel alive. The quick dipping sauce — apple cider vinegar, coconut aminos, honey, and more fresh ginger — is tangy and just slightly sweet, the perfect contrast to all that savory crunch. For anyone navigating a xanthan gum-free lifestyle, this recipe is a natural fit because every single ingredient is whole and unprocessed — no stabilizers, no thickeners, no hidden additives to second-guess. Green plantains, coconut oil, fresh aromatics, and a handful of pantry staples are all you need. The double-fry method is the real secret here: a first fry cooks the plantain through, pressing flattens it, and a second fry in shimmering hot oil locks in that irresistible crispness. Finish with a little fresh cilantro if you have it on hand, and serve immediately while the edges are still crackling.
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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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