Nitrate & Nitrite Free Ginger-Scallion Plantain Tostones
Crispy, golden, and layered with bold flavor, these tostones are the kind of snack that disappears fast. Green plantains get double-fried in coconut oil until the edges are shatteringly crisp and the centers stay tender — that classic smash-and-fry technique is what makes all the difference. The real star is the ginger-scallion sauce: bright lime juice, fresh ginger, coconut aminos, and a pinch of turmeric come together into something punchy and aromatic that you'll want to drizzle on everything. For anyone navigating nitrate and nitrite concerns, this recipe is naturally in the clear. Every ingredient here is whole and unprocessed — no cured meats, no packaged condiments with hidden preservatives, no reason to squint at a label. Coconut aminos stand in beautifully for soy sauce and bring a slightly sweet, savory depth without any of the additives that can sneak into conventional condiments. The result is a dish that feels indulgent and restaurant-worthy while staying completely clean from start to finish. Serve them as an appetizer, a side, or honestly just eat them straight off the platter with an extra squeeze of lime.
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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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