Low Sodium Basil Tostones

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 large green plantains
Fresh Plantains Fresh Plantain - Single Fresh Plantain, Each Plantains, Green
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½ cup coconut oil
¾ tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cloves garlic, minced
2 tbsp fresh lime juice (about 1 lime)
¼ cup fresh basil leaves, thinly sliced
¼ tsp ground turmeric

For serving

lime wedges, for serving (optional)

Instructions

1
Peel the plantains by cutting off both ends, scoring the skin lengthwise, and pulling it away. Cut each plantain crosswise into 1-inch rounds.
2
Heat the coconut oil in a large skillet over medium heat until shimmering and a plantain round sizzles immediately on contact. Add the plantain rounds in a single layer and fry for 3–4 minutes per side, until pale golden and just tender when pierced with a fork. Work in batches if needed to avoid crowding.

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