Ginger Free Basil Tostones
Crispy, golden, and layered 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 soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender center. A quick pan sauce of garlic, turmeric, and fresh lime juice gets drizzled over the top, and a shower of thinly sliced basil ties it all together with an herby, citrusy finish that feels genuinely restaurant-worthy. Because the whole recipe leans on whole, straightforward ingredients, there's no need to scan labels or worry about hidden spice blends sneaking in something unwanted. Turmeric brings warmth and a gorgeous golden hue without any of the sharp heat that ginger typically adds, making this a great option when you want bold flavor that stays firmly in your comfort zone. Serve them straight off the platter with extra lime wedges — they're best eaten immediately while the edges are still crackling.
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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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