Seeds Free Ginger-Scallion Plantain Tostones
Crispy on the outside, tender in the middle, and loaded with a bright, punchy sauce — these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried twice in coconut oil for that signature shatter-crisp texture, then smashed flat and returned to the pan until the edges turn deep golden and irresistible. The ginger-scallion sauce is where things really sing: coconut aminos bring a savory, umami-rich depth, while fresh lime juice and grated ginger keep everything lively and sharp. Coconut aminos are a smart swap here because they deliver that soy-sauce-style flavor without any of the seed-derived ingredients that can sneak into conventional condiments. Every component in this recipe — from the turmeric-kissed sauce to the finishing squeeze of lime — is naturally free of seeds, so there's no label-reading stress involved. Serve them as an appetizer, a side, or honestly just as dinner with a cold drink in hand.
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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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