Barley Free Cilantro-Lime Plantain Tostones
Green plantains fried in coconut oil until shatteringly crisp, then smashed and fried again — tostones are one of those snacks that are genuinely hard to stop eating. The double-fry method is the real secret here: the first pass cooks the plantain through, and the second pass builds those deeply golden, lacquered edges that make every bite so satisfying. A bright cilantro-lime drizzle spiked with fresh garlic, turmeric, and ginger gets spooned right over the top, cutting through the richness with just the right amount of zing. Every ingredient in this recipe is naturally free of grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your snack. It's the kind of dish that looks impressive on a platter but comes together with a skillet, a glass to smash with, and a handful of fresh pantry staples. Serve them immediately while the edges are still crackling, with extra lime wedges on the side for squeezing.
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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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