Artificial Food Coloring Free Basil Tostones
Crispy, golden, and bursting with fresh flavor, these plantain rounds are fried twice in coconut oil for that signature crunch that makes tostones so irresistible. A warm drizzle of garlic, turmeric, and fresh lime juice ties everything together, while a shower of thinly sliced basil adds a bright, herby finish that feels genuinely unexpected and totally addictive. Every single ingredient here is whole and real — green plantains, fresh citrus, garlic, a pinch of sea salt — so there's zero guesswork about what's actually going into your food. For anyone navigating a diet free from synthetic dyes, that kind of ingredient transparency is a genuine relief, especially with snack and appetizer recipes where shortcuts and colorful coatings tend to sneak in. The golden hue you see on these tostones comes entirely from the turmeric and the natural caramelization of the plantain in hot oil — nothing artificial needed. They come together in one skillet and hit the table fast, making them just as practical as they are impressive. Serve them straight off the platter with extra lime wedges and watch them disappear.
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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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