Lupin 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 are fried in coconut oil, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp — that double-fry technique is the secret to getting the texture exactly right. The cilantro-lime drizzle comes together in seconds with fresh lime juice, grated garlic, turmeric, and a hint of ginger, and it cuts right through the richness of the coconut oil in the best possible way. Every ingredient here is straightforward and naturally free from legume-based flours or additives that can sneak into packaged snack foods and restaurant versions. Whether you're serving these alongside a main dish or just going in with your hands straight off the platter, they hit that salty, tangy, crispy craving perfectly. Squeeze on an extra wedge of lime 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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