Chicken Free Cilantro-Lime Plantain Tostones
Green plantains get a serious glow-up here — fried in coconut oil until pale golden, smashed flat, then fried again until the edges turn deep, crackling crisp. That double-fry method is the secret to tostones that actually hold their crunch instead of going soft the moment they hit the plate. The finishing touch is a bright cilantro-lime drizzle spiked with fresh garlic, turmeric, and ginger — it soaks into the warm tostones just enough to make every bite punchy and aromatic. This is the kind of snack or side dish that disappears fast, whether you're serving it at a casual weeknight dinner or a full spread with friends. Every ingredient here is naturally free from poultry, so there's no swapping or substituting needed — just straightforward, plant-based cooking that doesn't feel like a compromise. Serve them straight off the platter with extra lime wedges and watch people go back for seconds before the first round is even gone.
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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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