Capsaicin Free Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these tostones hit every texture note you want in a snack or starter — shatteringly crunchy edges giving way to a tender, starchy center. The double-fry method is the real secret here: a first pass in coconut oil gets the plantains soft enough to smash flat, and the second fry locks in that deep golden crust that makes tostones so irresistible. What really elevates this version is the bright ginger-scallion sauce — coconut aminos, fresh lime juice, grated ginger, and a whisper of turmeric come together into something punchy, savory, and just a little citrusy. For anyone navigating capsaicin sensitivity, finding snacks with real depth of flavor can feel like a constant compromise, but this sauce proves you don't need heat to make something exciting. Every ingredient earns its place, and there's no chili, pepper, or spice blend hiding anywhere in the mix. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a dish that looks as good as it tastes.
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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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