Beef Free Basil Tostones
Crispy, golden, and layered with bright flavor, these plantain rounds are the kind of snack that disappears from the plate before you've even sat down. Green plantains get double-fried in coconut oil — first to soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender bite in the middle. The real magic happens at the end, when a quick garlic-turmeric sizzle gets hit with fresh lime juice and spooned right over the top, followed by a shower of thinly sliced basil. That combination of warm spice, citrus, and herby freshness makes these feel way more elevated than the short ingredient list suggests. Every single component here is naturally plant-based and free from any animal proteins, so there's nothing to swap or second-guess. 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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