Pork 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, smashed flat, then fried again until the edges are deeply caramelized and satisfyingly crunchy — that double-fry method is the real secret to tostone perfection. The cilantro-lime drizzle brings everything together with fresh citrus, a hint of garlic, and warm undertones of turmeric and ginger that make each bite feel a little more special than your average chip situation. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-reading stress or ingredient swaps required. This is a great appetizer, side dish, or honestly just a snack you eat standing over the stove because you can't wait. Serve them immediately while they're still hot and crackling, with extra lime wedges on the side for good measure.
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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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