Vegetarian Cilantro-Lime Plantain Tostones
Crispy, golden, and punched up 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 turn deeply golden and shatteringly crisp — that double-fry method is the real secret to getting the texture just right. The cilantro-lime drizzle brings everything together with fresh citrus, grated garlic, a whisper of turmeric, and a little ginger for warmth. It's a flavor combination that feels way more complex than the short ingredient list suggests. Because every component here is naturally plant-based, there's no need to swap or substitute a thing — it just works as written. Serve them straight off the platter with extra lime wedges, because tostones wait for no one.
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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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