Rice Free Cilantro-Lime Plantain Tostones
Green plantains fried in coconut oil until shatteringly crisp — then smashed and fried again for that signature double-crunch — are one of the most satisfying things you can make with just a handful of pantry staples. The two-fry method is the real secret here: the first fry cooks the plantain through, and the second fry after smashing builds those irresistible golden, lacey edges. A bright cilantro-lime drizzle spiked with fresh garlic, turmeric, and ginger gets spooned over the top, turning a humble snack into something that genuinely feels restaurant-worthy. Because the whole dish is built around whole, unprocessed ingredients, there's no need to scan labels for hidden grains or fillers — everything on the list is exactly what it sounds like. These are naturally grain-free and completely free of any rice-based thickeners or coatings, which can sneak into store-bought versions of similar snacks. Serve them straight off the platter with extra lime wedges while they're still hot, because tostones wait for no one.
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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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