Almond Free Basil Tostones
Crispy on the outside, tender in the middle, and finished with a bright garlic-lime drizzle and fresh basil — these tostones are the kind of snack that disappears before you can even set the platter down. Green plantains get fried twice in coconut oil, which gives them that irresistible golden crunch that no oven-baked shortcut can replicate. A quick pan sauce of minced garlic, turmeric, and fresh lime juice ties everything together with warmth and acidity, while the sliced basil adds a fragrant, herby finish that feels genuinely unexpected. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, satisfying cooking. The double-fry method sounds fancier than it is; pressing the rounds flat between fry sessions is oddly satisfying and totally beginner-friendly. Serve them straight off the platter with extra lime wedges and watch them vanish.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- ½ cup coconut oil
- ¾ tsp fine sea salt, divided
- 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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