Capsaicin Free Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these plantain tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains are fried in coconut oil until just cooked through, then smashed flat and fried again until the edges turn deep golden and shatteringly crisp — that double-fry method is the real secret to getting that satisfying crunch. The cilantro-lime drizzle on top brings together fresh citrus, garlic, turmeric, and a hint of ginger for a punchy, aromatic finish that feels anything but plain. For anyone avoiding capsaicin, Latin-inspired snacks can feel off-limits thanks to the chili-heavy sauces and seasonings that typically come with the territory — but every single ingredient here is naturally heat-free without sacrificing bold flavor. No hot peppers, no spicy seasoning blends, just clean, vibrant ingredients you can feel confident about. Serve them straight off the platter with an extra squeeze of lime 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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