Gluten 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 fried until just tender, smashed flat, then returned to the hot coconut oil until the edges turn deeply golden and shatteringly crisp — a two-step technique that delivers serious texture without a single grain of flour or starch in sight. That naturally makes them a great fit for anyone avoiding gluten, since the whole process relies on whole-food ingredients that are clean from the start. The real star, though, is the ginger-scallion sauce: bright lime juice, coconut aminos, fresh ginger, and a whisper of turmeric come together into something punchy, savory, and a little electric. Coconut aminos stand in beautifully for soy sauce here, keeping the umami depth without any wheat-based ingredients sneaking in. A scatter of fresh cilantro and a squeeze of lime over the finished platter makes the whole thing look as good as it tastes. Serve these as an appetizer, a side, or honestly just eat them straight off the tray — no judgment.
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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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