Caffeine Free Basil Tostones
Crispy, golden, and loaded with bright flavor, these plantain rounds are the kind of snack that disappears fast. Green plantains get fried twice in coconut oil — first to soften, then to crisp — which is the classic technique that gives tostones their signature crunch and satisfying chew. A quick pan sauce of garlic, turmeric, and fresh lime juice gets drizzled over the top, and a shower of thinly sliced basil adds an herby, aromatic finish that makes the whole thing feel surprisingly elegant. Everything here is naturally free of caffeine, so there's no need to scan labels or swap out ingredients — just straightforward, whole-food cooking from start to finish. The double-fry method sounds fussy but is genuinely easy once you get the rhythm going, and the payoff is a platter of deeply golden tostones with crisp edges and a punchy, citrusy topping. Serve them immediately with extra lime wedges for squeezing, because these are absolutely best hot out of the pan.
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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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