Low Sugar Cilantro-Lime Plantain Tostones
Green plantains fried in coconut oil until deeply golden and crisp at the edges — these tostones hit that perfect salty, crunchy note that makes it nearly impossible to stop at just one. The two-fry method, where each round gets smashed flat before going back into the hot oil, is what gives them that signature shatteringly crisp texture you just can't fake. What makes this version really sing is the bright cilantro-lime drizzle whisked together with fresh garlic, turmeric, and a hint of ginger — it's herbaceous, tangy, and just a little earthy all at once. Every component here is completely free of added sweeteners, so the natural starchiness of the green plantain gets to be the star without any sugar muddying the flavor. This is the kind of snack or side dish that feels festive and restaurant-worthy but comes together with a short ingredient list and a single skillet. Serve them immediately straight from the pan — tostones wait for no one, and they're at their absolute best the moment they hit the platter.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more as needed
- ¾ tsp fine sea salt, divided
For the cilantro-lime drizzle
- ¼ cup fresh cilantro leaves, finely chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, finely grated
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Whisk together the cilantro, lime juice, olive oil, grated garlic, turmeric, and ginger in a small bowl until combined. Set aside.
- 2
Melt the coconut oil in a large skillet over medium-high heat until shimmering and a plantain round sizzles immediately on contact.
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