AIP Friendly Ginger-Scallion Plantain Tostones
Crispy, golden, and punchy with bright aromatics, these double-fried plantain rounds are the kind of snack that disappears fast — especially when that ginger-scallion sauce hits the table. The classic tostone technique of frying, smashing, and frying again gives you shatteringly crisp edges with a tender center, and coconut oil does the heavy lifting beautifully here. Following an autoimmune protocol often means giving up the soy-based dipping sauces that usually go with dishes like this, but coconut aminos step in seamlessly, delivering that savory depth without any of the off-limits ingredients. Fresh ginger, lime juice, turmeric, and scallions round out the sauce with real complexity — nothing processed, nothing hidden. The whole thing comes together in one skillet and serves four, making it an easy win for a weeknight appetizer or a shareable side. A scatter of fresh cilantro and a squeeze of lime over the top before serving takes it from simple to genuinely impressive.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil
- ½ tsp fine sea salt, plus more to taste
For the ginger-scallion sauce
- 4 scallions, thinly sliced (green and white parts)
- 1 tbsp fresh ginger, finely grated
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
In a small bowl, combine the scallions, grated ginger, coconut aminos, lime juice, olive oil, and turmeric. Stir well and set aside to let the flavors meld while you fry the plantains.
- 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 in a single layer and fry for 3–4 minutes per side, until pale golden and just tender when pierced with a fork. Transfer to a paper-towel-lined plate.
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