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 are fried in coconut oil, smashed flat, then fried again until the edges turn deeply golden and shatteringly crisp — that double-fry technique is the real secret to getting the texture just right. The cilantro-lime drizzle comes together in minutes with fresh lime juice, grated garlic, turmeric, and a hint of ginger, and it cuts through the richness of the coconut oil beautifully. Every ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — it just works as written. Serve them straight from the skillet with extra lime wedges and watch them vanish.
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Whisk together the cilantro, lime juice, olive oil, grated garlic, turmeric, and ginger in a small bowl until combined. Set aside.
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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