Seeds Free Cilantro-Lime Plantain Tostones
Crispy, golden, and bursting with bright citrus flavor, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains are fried twice in coconut oil — first to cook through, then smashed flat and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry technique is the real secret, giving you a texture that no single pass in the pan can achieve. The cilantro-lime drizzle spooned over the top brings everything together with fresh herb flavor, a hit of garlic, and warm undertones of turmeric and ginger. Every ingredient here is naturally free of seeds, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Serve them straight off the platter with extra lime wedges and watch them vanish.
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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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