Chestnut 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 — 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 minced garlic, fresh lime juice, and ground turmeric adds warmth and a little citrusy punch, while a shower of thinly sliced fresh basil keeps everything feeling vibrant and fresh. The whole ingredient list is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. These are fantastic as an appetizer, a side dish, or honestly just eaten straight off the platter before they even make it to the table. Serve with extra lime wedges for squeezing and watch them vanish.
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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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