Barley Free Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these double-fried plantain rounds are the kind of snack that disappears fast. The classic tostone technique — fry, smash, fry again — gives you shatteringly crisp edges with a tender, starchy center that's genuinely satisfying. What really sets this recipe apart is the ginger-scallion sauce: coconut aminos bring a savory, umami-rich depth, while fresh lime juice and turmeric add brightness and warmth that make every bite pop. Coconut aminos are a smart swap for soy-based sauces and are naturally free from grain-derived ingredients, so there's no need to scrutinize labels for hidden grain additives. Every component here — from the green plantains fried in coconut oil to the zippy sauce — is straightforward and clean, making it easy to pull together without second-guessing anything. A scatter of fresh cilantro and a squeeze of lime at the end ties it all together beautifully. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack, they're the kind of recipe you'll come back to again and again.
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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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