Chicken 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 — the classic double-fry method that gives you that irresistible 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 ties everything together with an herby, aromatic finish that feels genuinely unexpected. The turmeric adds a warm, earthy undertone and a gorgeous golden hue without overpowering the other flavors. This is a completely plant-based dish built entirely from whole, straightforward ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking in. Serve them straight off the platter with extra lime wedges — they're best eaten immediately while the edges are still crackling.
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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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