Macadamia Free Ginger-Scallion Plantain Tostones
These crispy, twice-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 hot coconut oil until the edges turn deeply golden and shatteringly crisp — a classic technique that delivers serious texture without any complicated equipment. The real magic is the ginger-scallion sauce spooned over the top: bright lime juice, coconut aminos, fresh ginger, and a touch of turmeric come together into something punchy, savory, and a little addictive. Because every component here is built from whole, straightforward ingredients, there's no need to scan labels or worry about hidden nut-based oils sneaking into the mix. Coconut oil does all the frying work, keeping things rich and fragrant while staying completely free of tree nut concerns that can make snack recipes tricky to navigate. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together into a dish that feels festive enough for a party spread but easy enough for a weeknight craving.
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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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