These crispy double-fried plantain rounds are the kind of snack that disappears before you even set the platter down. Green plantains get fried until just tender, smashed flat, then returned to hot coconut oil until the edges turn deeply golden and shatteringly crisp — a two-step technique that delivers serious texture without any grain-based coatings or fillers. The ginger-scallion sauce spooned over the top is bright and punchy, built from coconut aminos, fresh lime juice, grated ginger, and a touch of turmeric for warmth and color. It's the kind of sauce that makes you want to lick the spoon before it even hits the tostones. For anyone navigating a grain-free or rye-free lifestyle, this recipe is naturally in the clear — every single ingredient is whole and straightforward, with no hidden starches or ambiguous seasonings to second-guess. Serve them with extra lime wedges and a scatter of fresh cilantro, and you've got an appetizer or side dish that feels genuinely festive. This one earns a permanent spot in the rotation.
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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.
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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