Oats Free Ginger-Scallion Plantain Tostones
These crispy double-fried plantain rounds are the kind of snack that disappears the moment they hit the table. Green plantains get fried, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — a technique that delivers serious texture without a single grain of anything grain-adjacent. The bright ginger-scallion sauce spooned over the top brings together fresh lime juice, coconut aminos, and a whisper of turmeric for a punchy, savory finish that makes every bite feel intentional. For anyone navigating an oat-free lifestyle, this recipe is naturally in the clear — every ingredient, from the coconut oil used for frying to the fresh aromatics in the sauce, is completely free of oat-based additives or hidden fillers. That's a relief when so many packaged snacks and sauces sneak in unexpected ingredients. Serve these with extra lime wedges and a scatter of fresh cilantro, and you've got a crowd-pleasing plate that tastes far more complex than the ingredient list suggests.
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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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