Breastfeeding Friendly Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones hit that perfect snack-or-side sweet spot that makes them hard to stop eating. Green plantains get double-fried in coconut oil until the edges are deeply caramelized and the centers stay tender — a technique that delivers serious crunch without any processed ingredients to second-guess. The finishing touches of fresh basil, minced garlic, and a squeeze of lime keep things vibrant and whole-food simple, which matters when you're being thoughtful about everything going into your body. Turmeric adds a gentle warmth and a gorgeous golden hue to the drizzle, and it fits naturally into a diet focused on nourishing, anti-inflammatory ingredients. There's no dairy, no gluten, and nothing hidden — just real, recognizable components you can feel good about. Serve them straight off the platter while they're still hot, because that crunch is at its absolute peak right 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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