Emulsifier 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 — the classic double-fry method that delivers shatteringly crisp edges and a tender, starchy center — then showered with fresh basil and a hit of turmeric for color and warmth. Every single ingredient here is whole and straightforward, which means no hidden additives or emulsifying agents to second-guess. That can be a real relief when you're navigating packaged snack foods or restaurant appetizers, where emulsifiers tend to sneak into coatings, sauces, and oils without much fanfare. The garlic-lime finish comes together in under a minute right in the same skillet, so cleanup stays minimal and the flavors stay clean and punchy. Serve these straight off the platter with extra lime wedges and watch them vanish — they do not keep well, but honestly, they never need to.
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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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