Sesame 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 get fried in coconut oil twice — first to cook through, then smashed flat and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry method is the real secret, giving you a texture that's impossible to achieve any other way. A vibrant drizzle of fresh cilantro, lime juice, olive oil, garlic, turmeric, and ginger gets spooned right over the top, adding a punchy, herbaceous finish that balances the richness of the fry perfectly. For anyone navigating sesame allergies, this recipe is a genuinely satisfying find — every ingredient is straightforward and naturally free of the hidden sesame that sneaks into so many sauces, dressings, and store-bought snacks. Serve them immediately 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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