Soy Free Cilantro-Lime Plantain Tostones
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 get fried in coconut oil, smashed flat, then fried again until the edges are deeply caramelized and shatteringly crisp — that double-fry technique is the secret to the texture that makes tostones so irresistible. The cilantro-lime drizzle brings everything together with fresh citrus, a hint of garlic, and warm undertones of turmeric and ginger that make each bite feel a little unexpected in the best way. Every single ingredient here is naturally free of soy, so there's no need to scrutinize labels or worry about hidden additives sneaking in through sauces or oils. Coconut oil and extra-virgin olive oil do all the heavy lifting, keeping the flavor clean and the cooking process straightforward. Serve them straight off the platter with extra lime wedges — they're best eaten immediately while the edges are still crackling.
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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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