Black Pepper 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 get fried in coconut oil twice — first to cook through, then smashed and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry technique is what separates a truly great tostone from a mediocre one, and it's easier to pull off than it sounds. The cilantro-lime drizzle — built from fresh cilantro, lime juice, olive oil, garlic, turmeric, and ginger — adds a punchy, aromatic finish that makes every bite feel intentional and alive. Because the whole recipe leans on whole, straightforward ingredients, there's no need to scan labels or worry about hidden spice blends sneaking in unwanted heat. It's naturally free of anything that might cause a reaction for those avoiding peppercorns or pepper-derived seasonings, without sacrificing a single bit of flavor. Serve them straight from the pan with extra lime wedges 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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