Chicken Free Ginger-Scallion Plantain Tostones
These crispy, twice-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. 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 creates the perfect base for bold toppings. The real star is the ginger-scallion sauce, a bright, punchy blend of fresh ginger, coconut aminos, lime juice, and a touch of turmeric that comes together in minutes and soaks into every craggy edge. Coconut oil does the frying here, lending a subtle richness without weighing anything down. This is a completely plant-forward dish built entirely around produce and pantry staples, so there's zero concern about hidden poultry ingredients or cross-contact from shared proteins. A scatter of fresh cilantro and a squeeze of lime at the end pull everything together into something that feels restaurant-worthy but is genuinely simple to pull off at home.
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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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