Eggless Basil Tostones
Crispy, golden, and loaded with bright flavor, these tostones are the kind of snack that disappears from the plate before you've even sat down. Green plantains get fried twice in coconut oil — first to cook through, then smashed and fried again until the edges turn deeply golden and shatteringly crisp. That double-fry method is the secret to the texture, and it's completely naturally egg-free without any substitutions or workarounds needed. Once they hit the platter, a quick drizzle of garlicky lime juice and a shower of fresh basil take things from simple to seriously impressive. The turmeric adds a warm, earthy undertone that plays beautifully against the citrus and herbaceous basil. Whether you're serving these as an appetizer, a side dish, or an honest-to-goodness snack straight off the cutting board, they deliver every single time. Squeeze an extra wedge of lime over the top right before eating and you'll understand why tostones have such a devoted following.
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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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