Peanut Free Ginger-Scallion Plantain Tostones
Crispy, golden, and loaded with bold flavor, these tostones are the kind of snack that disappears fast. Green plantains get fried twice in coconut oil — first to soften, then smashed flat and fried again until the edges turn deeply caramelized and shatteringly crisp. That double-fry technique is the secret to the texture, and it's completely worth the extra step. What really sets this recipe apart is the ginger-scallion sauce: a bright, punchy mix of fresh ginger, coconut aminos, lime juice, and a touch of turmeric that comes together in minutes while the plantains cook. Every ingredient here is naturally free from peanuts and peanut-derived oils, so there's no label-reading stress or substitution gymnastics required. A scatter of fresh cilantro and a squeeze of lime at the end pull everything together into something that feels restaurant-worthy but is totally doable at home. Serve them as an appetizer, a side, or honestly just eat them straight off the platter.
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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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