Crispy, golden, and finished with a punchy garlic-lime drizzle, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried twice in coconut oil — first to soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender center. The whole thing comes together with real, whole ingredients: fresh garlic, lime juice, turmeric, and a shower of thinly sliced basil that makes it feel genuinely vibrant. There's no sweetener hiding anywhere in this recipe, which is a bigger deal than it sounds — plenty of store-bought plantain chips and Latin-inspired snacks sneak in added sugar you'd never expect. Here, the natural starchiness of the plantain does all the heavy lifting, and the savory garlic-turmeric oil ties everything together without any sweetness needed. Serve these straight off the platter with extra lime wedges and watch them vanish.
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Peel the plantains by cutting off both ends, scoring the skin lengthwise, and pulling it away. Cut each plantain crosswise into 1-inch rounds.
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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