Macadamia 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 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 the texture. The cilantro-lime drizzle brings everything together with fresh citrus, a hint of garlic, and warm undertones of turmeric and ginger that make each bite feel a little unexpected in the best way. Because the whole recipe relies on whole, simple ingredients, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from specialty sauces. Coconut oil does all the heavy lifting in the pan, giving the tostones a subtle richness without overpowering the zesty topping. Serve them straight off the platter with extra lime wedges and watch them vanish — they don't hold their crunch for long, and honestly, they won't need to.
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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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