Gluten Free Basil Tostones
Green plantains fried in coconut oil until shatteringly crisp, then hit with a bright garlic-lime drizzle and a shower of fresh basil — these tostones are the kind of snack that disappears before you've even finished plating them. The double-fry method is the real secret here: a first pass to cook the plantain through, then a firm press and a second round in the hot oil to build those deeply golden, crunchy edges. Every ingredient in this recipe is naturally free of gluten, so there's no swapping or substituting required — just straightforward, confident cooking. The turmeric adds a warm, earthy undertone to the garlic oil that makes the whole thing feel a little more special than your average appetizer. A squeeze of fresh lime at the end ties everything together with just enough acidity to balance the richness of the coconut oil. Serve them straight from the platter while they're still hot, because tostones wait for no one.
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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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