Anti Inflammatory Basil Tostones

Total time30 min

Prep time10 min

Cook time20 min

Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears fast. Green plantains get double-fried in coconut oil until the edges are deeply caramelized and the centers stay tender — that classic two-step fry-and-smash method is what gives them their signature crunch. Coconut oil, fresh garlic, lime juice, turmeric, and basil aren't just flavor builders here; they're a lineup of ingredients that genuinely pull their weight when it comes to keeping things clean and nourishing. The turmeric adds a warm, earthy note to the garlic-lime sauce while also being one of the most well-regarded anti-inflammatory ingredients you can cook with. Fresh basil scattered over the top at the end keeps things vibrant and herbaceous without wilting into the heat. This is the kind of recipe that works just as well as a party appetizer as it does a weeknight side — serve it with extra lime wedges and watch it go.

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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
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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