Pistachio 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 real secret, giving you a texture that's sturdy enough to hold the cilantro-lime drizzle without going soggy. The drizzle itself is punchy and fresh, built from lime juice, raw garlic, turmeric, and ginger whisked together with olive oil and chopped cilantro. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut cross-contact from packaged seasonings or sauces. Serve them straight off the platter with extra lime wedges and watch them vanish — they do not keep 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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