Mushroom 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 twice — first to cook through, then smashed flat and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry method is the secret to the texture, and it's completely worth the extra few minutes at the stove. The cilantro-lime drizzle brings everything together with fresh citrus, a hint of garlic, and warm notes of turmeric and ginger that make this feel like way more than a simple side dish. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or worry about hidden fungi-derived additives sneaking into your meal. Serve them immediately straight from the skillet — they're at their absolute best hot, glistening, and piled high with that vibrant green sauce pooling in all the crispy crevices.
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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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