Yeast Free Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these plantain tostones are the kind of snack that disappears from the plate before you can even set down the serving spoon. Green plantains are fried in coconut oil, smashed flat, then fried again until the edges turn deeply golden and shatteringly crisp — that double-fry technique is the secret to getting that satisfying crunch in every bite. The cilantro-lime drizzle comes together in minutes with fresh lime juice, grated garlic, turmeric, and a hint of ginger, adding a punchy, aromatic finish that makes the whole dish feel restaurant-worthy. Because the recipe relies entirely on whole, unprocessed ingredients, there's no need to scrutinize labels for hidden fermented additives or leavening agents that can sneak into packaged snack foods. Everything here is straightforward and naturally free of anything that would raise a red flag for those avoiding fermented or yeast-derived ingredients. Serve them immediately while they're still hot and crackling, with extra lime wedges on the side for an extra hit of citrus.
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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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