Brazil Nut Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried twice in coconut oil — the classic double-fry method that gives you that satisfying crunch on the outside while keeping the inside tender. 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 thing feel unexpectedly elegant. Every ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The turmeric lends a warm, earthy undertone that plays beautifully against the citrus, and the fresh basil keeps it feeling light even though these are gloriously fried. Serve them immediately with extra lime wedges for squeezing, because tostones are always best hot and just a little salty straight out of the skillet.
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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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