Citric Acid Free Basil Tostones
Crispy, golden, and finished with a bright herby drizzle, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get double-fried in coconut oil — first to soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender center. The garlic and turmeric bloom briefly in the residual oil, creating a fragrant base that soaks into the tostones the moment the lime juice hits the pan. Fresh basil scattered over the top adds a pop of color and a cooling contrast to all that savory warmth. For anyone navigating a citric acid sensitivity, this recipe is a genuinely exciting find — the brightness here comes entirely from fresh-squeezed lime juice, with no processed citric acid hiding in any of the ingredients. Everything on the list is whole and straightforward, so you can cook and serve with confidence. Squeeze on an extra lime wedge right before eating and enjoy them while they're still hot.
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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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