Celery Free Basil Tostones
Crispy on the outside, tender in the middle, and finished with a punchy garlic-lime drizzle and fresh basil — 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, which is the secret to that deeply golden, shatteringly crisp edge that makes tostones so satisfying. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets drizzled over the top, giving every bite a bright, savory kick with just a hint of warmth. The scattered basil adds a fresh, herby finish that makes the whole platter feel a little more special than your average appetizer. Every single ingredient here is straightforward and naturally free from the usual hidden culprits that sneak into packaged snack foods, so you can serve these with total confidence. They come together in one skillet and are best eaten immediately — which, honestly, won't be a problem.
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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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