Cinnamon Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, 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 — first to soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender bite in the center. The finishing move is a quick pan sauce of minced garlic, turmeric, and fresh lime juice that gets spooned right over the top, giving each tostone a punchy, aromatic coating. Fresh basil scattered over everything adds a herby lift that makes the whole platter feel a little unexpected and a lot addictive. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuinely exciting find — bold flavor built entirely from garlic, citrus, and herbs, with no spice blends or hidden seasonings to second-guess. Every ingredient is straightforward and easy to verify, so you can cook with total confidence. Squeeze a little extra lime over the top right before serving 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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