Cinnamon 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, smashed flat, then fried again until the edges are deeply golden and satisfyingly crunchy — that double-fry method is the secret to getting the texture just right. The cilantro-lime drizzle brings everything together with fresh citrus, a little garlic heat, and warm notes from turmeric and ginger. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely safe and exciting option — there's no cinnamon hiding in a spice blend or tucked into a marinade, just clean, clearly labeled ingredients from start to finish. It's naturally dairy-free and relies on whole, simple components, so you can serve it confidently at a gathering or just make it for yourself on a weeknight. Squeeze an extra wedge of lime over the top right before eating and you'll wonder why you ever settled for store-bought chips.
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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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