Nightshade 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 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 — built from fresh lime juice, olive oil, grated garlic, turmeric, and ginger — ties everything together with a punchy, aromatic finish that feels way more elevated than the ingredient list suggests. For anyone avoiding nightshades, finding bold, satisfying snack food can feel like a constant negotiation, but this recipe delivers serious flavor without a single tomato, pepper, or paprika in sight. No specialty swaps needed, just straightforward pantry staples and fresh citrus. Serve them immediately while they're still hot and crackling for the full effect.
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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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