Black Pepper Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears fast. Green plantains get fried twice in coconut oil — the classic double-fry method — so every piece comes out shatteringly crisp on the outside and tender in the middle. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets spooned right over the top, and a shower of thinly sliced basil adds an herby, aromatic finish that makes the whole platter feel fresh and lively. For anyone avoiding black pepper, this recipe is a genuine win — the turmeric and garlic bring warmth and depth, and the lime keeps everything tasting bold without a single peppercorn in sight. No spice blends, no seasoning shortcuts, just clean, straightforward ingredients you can trust. Serve them immediately while the edges are still crackling, with extra lime wedges on the side for squeezing.
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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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