Crispy on the outside, tender within, these double-fried plantain rounds get a seriously vibrant finish from a garlic-lime drizzle and a shower of fresh basil. The whole thing comes together with real, whole ingredients — green plantains, coconut oil, fresh lime juice, and turmeric — so there's zero guesswork about what's actually in your food. That matters more than people realize with a snack like this, since packaged versions and restaurant renditions often sneak in flavor enhancers or seasoning blends with hard-to-trace additives. Here, every bit of flavor is earned the honest way: hot oil, good salt, and aromatics you can see and smell. The two-fry method is the real secret, giving you that signature shatter-crisp edge that a single fry just can't achieve. A squeeze of extra lime right before eating ties everything together and makes the basil pop. Serve these straight off the platter — they're at their absolute best the moment they hit the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
