AIP Friendly Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these tostones are the kind of snack that disappears from the plate before you can even sit down. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges are deeply caramelized and the centers stay tender — that classic double-fry method is what gives them their irresistible crunch. The cilantro-lime drizzle whisked together with fresh garlic, turmeric, and ginger adds a punchy, anti-inflammatory finish that feels anything but restrictive. For anyone navigating the autoimmune protocol, finding a satisfying crispy "chip" alternative can feel like a real challenge, and this recipe delivers without grains, legumes, eggs, or nightshades anywhere in sight. Every ingredient here is straightforward and protocol-friendly, so there's no label-reading anxiety — just real food that genuinely tastes good. This recipe makes four servings, which means it works equally well as a shareable appetizer or a side dish alongside your main. Serve them immediately straight from the skillet for maximum crunch, with an extra squeeze of lime if you like things bright and citrusy.
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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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