Paleo Ginger-Scallion Plantain Tostones

Total time35 min

Prep time15 min

Cook time20 min

5.0

(16)

These crispy double-fried plantain rounds hit that satisfying crunch you crave from a snack or starter, without a single grain or legume in sight. Green plantains are fried in coconut oil until golden, smashed flat, then fried again until the edges turn deeply caramelized and irresistibly crisp — that two-step technique is what separates a truly great tostone from a mediocre one. The real star, though, is the bright ginger-scallion sauce built from coconut aminos, fresh lime juice, olive oil, and a pinch of turmeric, which comes together in minutes while the plantains cook. Coconut aminos do all the savory, umami-forward work that soy sauce typically would, making this completely grain- and soy-free without any flavor compromise. A scatter of fresh cilantro and a squeeze of lime over the top pull everything together into something that feels restaurant-worthy but is genuinely simple to pull off at home. Whether you're serving these as a party appetizer or a weeknight side, they disappear fast — so consider making a double batch.

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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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