Pecan Free Cilantro-Lime Plantain Tostones
Crispy on the outside, tender in the middle, and finished with a bright herby drizzle — these tostones are the kind of snack that disappears from the plate before you can even set it down. Green plantains get fried in coconut oil, smashed flat, then fried again until the edges turn deep golden and shatteringly crisp. That double-fry technique is the real secret, giving you a texture that no baked shortcut can replicate. The cilantro-lime drizzle — built from fresh citrus, grated garlic, turmeric, and a hint of ginger — cuts right through the richness and ties everything together with a punchy, aromatic finish. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. Serve them straight off the platter with extra lime wedges and watch them vanish.
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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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