Nightshade Free Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these double-fried plantain rounds are the kind of snack that disappears fast. The classic tostone technique — fry, smash, fry again — delivers that satisfying crunch on the outside while keeping the inside tender and starchy in the best way. What makes this version really sing is the bright ginger-scallion sauce spooned right over the top: coconut aminos bring a savory depth, fresh lime juice cuts through the richness, and a pinch of turmeric adds warmth and color without any heat. For anyone navigating nightshade restrictions, tostones are a genuinely exciting find because they deliver the crispy, shareable energy of a chip or fried appetizer without any tomato, pepper, or potato in sight. The sauce leans entirely on alliums, citrus, and ginger — nothing hidden, nothing to second-guess. Coconut oil does the frying work here, giving the plantains a subtly sweet, neutral base that lets the sauce take center stage. Finish with a scatter of fresh cilantro and a squeeze of lime, and you have a platter that looks impressive and tastes even better.
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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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