Low Iodine 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 turn deep golden and shatteringly crisp — that double-fry technique is the real secret to the texture. A quick cilantro-lime drizzle made with fresh lime juice, olive oil, grated garlic, turmeric, and ginger gets spooned right over the top, adding a punchy, citrusy finish that balances the richness perfectly. For anyone navigating a low-iodine approach, this recipe is a natural fit. Every ingredient here — fresh plantains, coconut oil, sea salt, herbs, and spices — keeps things clean and straightforward without any of the processed or dairy-based additions that can make snack foods tricky. Sea salt is used in measured amounts, and the whole dish leans on whole, minimally processed ingredients from start to finish. Serve them immediately while they're still hot and crackling, with extra lime wedges on the side for an extra hit of brightness.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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