Dairy Free Cilantro-Lime Plantain Tostones
Crispy, golden, and bursting with bright citrus flavor, these tostones are the kind of snack that disappears from the plate before you can even sit down. Green plantains get fried in coconut oil twice — first to cook through, then smashed flat and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry technique is the secret to the satisfying crunch that makes tostones so irresistible. The cilantro-lime drizzle — built from fresh lime juice, grated garlic, olive oil, turmeric, and ginger — brings a punchy, herbaceous finish that ties everything together beautifully. Since the whole recipe relies on whole, plant-based ingredients, there's no need to swap or substitute a single thing to keep it completely free of dairy. Serve them straight from the skillet with extra lime wedges, because these are absolutely best eaten hot.
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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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