Barley Free Basil Tostones
Crispy, golden, and bursting with bright flavor, these plantain rounds are the kind of snack that disappears from the platter before you even sit down. Green plantains get fried twice in coconut oil — the classic double-fry method — so you end up with edges that shatter and centers that stay satisfyingly tender. A quick pan sauce of garlic, turmeric, and fresh lime juice gets drizzled over the top, and a shower of thinly sliced basil ties everything together with an herby, almost unexpected freshness. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. The turmeric adds a subtle warmth and a gorgeous golden hue to the sauce without overpowering the citrus. Serve these straight off the platter with extra lime wedges, because they're at their absolute best when they're still hot and crackling.
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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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