Cinnamon Free Ginger-Scallion Plantain Tostones
Crispy on the outside, tender within, these double-fried plantain rounds are the kind of snack that disappears from the plate before you can even set down the pan. Green plantains get fried, smashed flat, then fried again in coconut oil until the edges turn deeply golden and shatteringly crisp — a classic technique that delivers serious texture without any complicated equipment. The real star is the bright ginger-scallion sauce spooned over the top, built from fresh ginger, coconut aminos, lime juice, and a pinch of turmeric for warmth and color. It's punchy, a little tangy, and completely free of any spice blends that might sneak in unwanted ingredients. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuinely satisfying find — every component is straightforward and easy to verify. A scatter of fresh cilantro and a squeeze of lime at the end pull the whole thing together into something that feels restaurant-worthy but comes together in your own kitchen.
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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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