Chestnut Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears before you can even set the platter down. Green plantains get fried until golden, smashed flat, then fried again until the edges turn deeply caramelized and shatteringly crisp — a two-step technique that delivers serious texture without any complicated equipment. The real magic is the bright ginger-scallion sauce spooned over the top: fresh ginger, sliced scallions, coconut aminos, and a hit of lime juice come together into something punchy, aromatic, and a little addictive. A pinch of turmeric adds warmth and a gorgeous golden hue without overpowering the other flavors. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, bold cooking from start to finish. Finish with a scatter of fresh cilantro and a squeeze of lime, and you've got a dish that works as an appetizer, a side, or honestly just dinner.
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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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