Lime Sea Salt Tostones

By Sophie Van Tiggelen

Lime Sea Salt Tostones

Lime Sea Salt Tostones. Tostones are twice-fried plantain chips. These chips are salty, crispy, crunchy little bits of joy. Honestly, they will make you happy. Green plantains with a few black spots work best for this recipe. If you decide to double it, you may have to work in several batches so as not to overcrowd the pan.

Makes 12 Pieces


1 green plantain

1⁄4 cup (60 ml) coconut oil

Garlic powder to taste

Fine sea salt to taste

Lime juice to taste


Peel the plantain with a vegetable peeler. Slice into twelve 1-inch (2.5 cm)-thick pieces.

Heat the coconut oil in a large nonstick pan over medium heat. Carefully place pieces of plantain into the hot oil so they don’t touch each other. Fry until golden, about 3 minutes on each side.

Transfer the plantains to a paper towel–lined plate with a slotted spoon. One by one, flatten each piece to 1⁄4 inch (6 mm) thick between 2 sheets of parchment paper.

Return the flattened plantain slices to the hot oil and fry for another 1 to 2 minutes on each side. Remove from the pan with a slotted spoon. Drain the excess oil on paper towels and transfer to a serving dish.

Season to taste with garlic powder and sea salt. Drizzle with lime juice. Serve hot or cold.



Serve as a side dish or as an appetizer with spicy guacamole. This recipe works best in a nonstick skillet. If you are using a stainless steel or cast-iron skillet, make sure you have a good amount of fat at all times and clean the pan between batches.



The Autoimmune Protocol Made Simple Cookbook by Sophie Van Tiggelen, published by Fair Winds Press, distributed by Allen & Unwin, RRP $36.99


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