Xanthan Gum 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, smashed flat, then fried again until the edges are deeply caramelized and shatteringly crisp — that classic double-fry technique is what makes all the difference. The cilantro-lime drizzle on top is punchy and fresh, with grated garlic, turmeric, and a hint of ginger rounding out every bite in the best way. Because the whole recipe is built from whole, unprocessed ingredients, there's no need to scan labels or worry about hidden thickeners or stabilizers sneaking into your food. Coconut oil handles the frying beautifully, giving the tostones a subtle richness without any of the additives found in many commercial cooking sprays or blended oils. This is the kind of recipe that proves simple, clean ingredients can absolutely deliver on flavor and texture. Serve them immediately while they're still hot and crisp, with extra lime wedges on the side for squeezing.
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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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