Carrageenan Free Cilantro-Lime Plantain Tostones
These crispy, golden tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges are deeply caramelized and shatteringly crisp — a classic double-fry technique that delivers serious texture without any complicated steps. The finishing touch is a bright cilantro-lime drizzle spiked with fresh garlic, turmeric, and ginger, which cuts right through the richness and makes every bite feel alive. For anyone navigating carrageenan concerns, packaged snacks and store-bought sauces can be a minefield, since the additive turns up in everything from dips to flavored oils. This recipe sidesteps all of that entirely — every ingredient here is a whole food or a simple pantry staple, so there's nothing hidden to worry about. Coconut oil, fresh citrus, and real herbs do all the heavy lifting, and the result is genuinely more flavorful than anything that comes in a bag. Serve them straight off the platter 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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