Carrageenan Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears from the plate before you've even finished cooking the last batch. Green plantains get sliced, fried until just tender, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — a technique that delivers serious texture without any dairy, additives, or thickeners to worry about. The ginger-scallion sauce spooned over the top is bright and punchy, built from fresh ginger, coconut aminos, lime juice, and a pinch of turmeric that gives it a warm, golden hue. Coconut aminos is a smart swap here because it brings that savory, slightly sweet depth without the hidden additives that show up in many conventional soy sauces and condiments. Every ingredient in this recipe is whole and straightforward, which makes it genuinely easy to serve with confidence when you're keeping a close eye on what goes into your food. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together into something that feels restaurant-worthy but comes together in a single skillet.
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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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