Cashew Free Cilantro-Lime Plantain Tostones
Crispy, golden, and bursting with bright citrus flavor, these plantain tostones are the kind of snack that disappears from the plate before you even sit down. The double-fry method — first cooking the rounds through, then smashing and frying them again — is what creates that irresistible crunch at the edges with a tender center. Coconut oil does the heavy lifting here, giving each tostone a subtle richness that pairs beautifully with the zippy cilantro-lime drizzle. That drizzle, made with fresh lime juice, grated garlic, turmeric, and a hint of ginger, is punchy and herbaceous in the best possible way. The whole recipe is built from whole, recognizable ingredients, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your snack. Serve them straight off the platter with extra lime wedges and watch them vanish — they do not wait well, and honestly, they won't need to.
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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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