Vegan Cilantro-Lime Plantain Tostones
Crispy, golden, and punchy with bright citrus flavor, these tostones are the kind of snack that disappears from the plate before you can even set down the bowl. Green plantains get fried in coconut oil until pale and tender, smashed flat, then fried again until the edges turn deeply golden and shatteringly crisp — that double-fry method is the whole secret. A vibrant drizzle of fresh cilantro, lime juice, olive oil, grated garlic, turmeric, and ginger goes over the top, turning a humble starchy bite into something genuinely craveable. Every single ingredient here is plant-based by nature, so there's no swapping or substituting required — it just works. The coconut oil adds a subtle richness that plays beautifully against the tart lime, and the turmeric and ginger give the drizzle a warm, slightly earthy depth that keeps things interesting. 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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