Beef Free 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 even sit down. Green plantains are fried in coconut oil until pale golden, smashed flat, then fried again until the edges turn deeply caramelized and shatteringly crisp — that double-fry method is the secret to getting that satisfying crunch all the way through. The cilantro-lime drizzle spooned over the top brings everything together: fresh citrus, a little heat from raw garlic, and warm undertones of turmeric and ginger that make it feel like way more than a simple sauce. Every ingredient here is naturally plant-based and straightforward, so there's no need to scan labels or worry about hidden animal-derived additives sneaking into your appetizer spread. Serve them immediately straight from the skillet with extra lime wedges on the side, and watch them vanish.
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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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