BHA & BHT Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle and fresh basil, these tostones are the kind of snack that disappears from the plate before you even sit down. The double-fry method — first to soften, then to crisp after smashing — is the secret to that satisfying crunch at the edges with a tender center. Every ingredient here is whole and straightforward: green plantains, coconut oil, fresh lime, garlic, turmeric, and basil. There are no synthetic preservatives, no shelf-stable additives, and nothing that requires label-scrutinizing at the store, which makes this a genuinely clean cook from start to finish. The turmeric adds a subtle warmth and a gorgeous golden hue to the garlic oil, while the fresh basil keeps everything feeling vibrant and herbaceous. A squeeze of extra lime right before serving ties it all together. This is the kind of recipe that proves simple, real ingredients are more than enough to make something truly craveable.
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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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