Spiced Tostones with Cilantro Crema

(Vegetarian, GF)

These fried golden coins are crispy, salty, and super addicting. And dipping them into the sauce just takes it over the edge.

Yield: 2 Servings

Spiced Tostones with Cilantro Crema


Cilantro Crema
  • ½ cup Cilantro, leaves and stems
  • 1 Lime, zested and juiced
  • ½ cup (4 oz) Sour Cream
  • ¼ tsp Ground Cumin
  • ½ tsp Kosher Salt
Spiced Tostones
  • 2 Green Plantains, sliced 1-inch thick
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Paprika
  • ¼ tsp Chili Powder
  • ½ tsp Kosher Salt, plus more
  • 1 TB + ½ cup Avocado Oil or Vegetable Oil


  1. To make the crema, combine all ingredients in a blender and blend until smooth. Set aside.
  2. In a medium sized mixing bowl, toss plantains with cayenne, paprika, chili powder, ½ tsp of salt and 1 TB of oil.
  3. Heat ½ cup of oil in a pan to medium heat.
  4. Fry plantains, working in batches if they don’t all fit in one layer, until golden brown on both sides (about 3 minutes per side).
  5. Remove plantains onto a paper towel and smash them flat using the bottom of a measuring cup, Mason jar, or any flat-based tool on hand.
  6. Return the flattened plantains back into the pan and fry on medium heat until golden brown and crisp on both sides (another 2-3 minutes per side).
  7. Remove from the pan, season with kosher salt, and serve with the crema.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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