MSG Free Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these tostones deliver serious crunch with every bite. Green plantains are fried in coconut oil, smashed flat, then fried again until the edges turn deep golden and irresistibly crisp — that double-fry technique is the secret to getting the texture just right. The cilantro-lime drizzle comes together in minutes with fresh lime juice, grated garlic, turmeric, and a hint of ginger, giving each tostone a punchy, aromatic finish that feels anything but ordinary. Every ingredient here is whole and straightforward, so you never have to second-guess what's in your food or worry about hidden additives sneaking into a dish that should be this simple. Packaged snacks and restaurant versions of fried plantains can be a minefield of unnecessary flavor enhancers, but making them at home with sea salt and real citrus keeps everything clean and delicious. Serve them straight off the platter with extra lime wedges — they're best eaten immediately while the edges are still shatteringly crisp.
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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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