Hazelnut Free Cilantro-Lime Plantain Tostones
These crispy, golden rounds are the kind of snack that disappears from the plate before you've even finished cooking the last batch. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges turn deeply golden and shatteringly crisp — that double-fry method is the real secret to tostone perfection. A bright cilantro-lime drizzle made with fresh lime juice, grated garlic, turmeric, and a hint of ginger gets spooned right over the top, cutting through the richness with just the right amount of zing. Every single ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. This is the kind of recipe that works just as well as a party appetizer as it does a weeknight side dish. Serve them immediately while they're still hot and crackling, with extra lime wedges on the side for good measure.
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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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