Seed Oil Free Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these double-fried plantain rounds are the kind of snack that disappears fast. The two-fry method — first to cook the plantain through, then again after smashing — is what gives tostones their signature crunch and satisfying chew. Coconut oil handles both rounds of frying beautifully, bringing a clean, neutral richness without any of the refined seed oils that can sneak into restaurant versions or store-bought alternatives. The cilantro-lime drizzle comes together in minutes with fresh lime juice, extra-virgin olive oil, grated garlic, turmeric, and a hint of ginger — it's punchy, a little earthy, and genuinely addictive spooned over those crisp edges. Green plantains are the move here since their lower sugar content means they fry up sturdy and savory rather than soft and sweet. Serve them straight off the platter with extra lime wedges and watch them vanish before you've even sat down.
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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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