Gelatin Free Basil Tostones
These crispy twice-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains get sliced, fried in coconut oil until golden, smashed flat, then fried again until the edges turn deeply caramelized and shatteringly crisp — that double-fry method is what separates a truly great tostone from a mediocre one. A quick pan sauce of garlic, turmeric, and fresh lime juice gets drizzled over the top, and a shower of thinly sliced basil adds a bright, herby finish that makes the whole thing feel surprisingly elegant. Every single ingredient here is naturally free of animal-derived gelatin, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The coconut oil brings a subtle richness that plays beautifully against the citrus, and the turmeric gives the garlic sauce a warm golden hue that looks stunning on a platter. Serve these as a starter, a side, or an addictive party snack with extra lime wedges on the side — they're best eaten hot and fresh, right out of the skillet.
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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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