Eggless 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 until pale golden, smashed flat, then fried again until the edges turn deeply crisp — that double-fry method is the secret to the satisfying crunch that makes tostones so irresistible. The cilantro-lime drizzle comes together in minutes with fresh lime juice, grated garlic, olive oil, turmeric, and a hint of ginger, and it adds a punchy, aromatic finish that elevates the whole thing. Because the recipe relies entirely on whole, plant-based ingredients, there's no need to scan labels or worry about hidden binders — everything here is naturally free of eggs without any substitutions required. 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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