Gut Friendly Basil Tostones
Green plantains fried in coconut oil until shatteringly crisp, then finished with a bright garlic-lime drizzle and a shower of fresh basil — this is snack food that genuinely earns its place on the table. The double-fry method is the secret: a first pass to cook the plantain through, a firm press to flatten, and a second fry to lock in that golden, crackling edge. Coconut oil is the fat of choice here, and it handles the heat beautifully while keeping the ingredient list clean and straightforward. A pinch of turmeric bloomed in the residual oil adds a warm, earthy undertone that plays surprisingly well against the lime juice's acidity. For anyone navigating a gut-conscious way of eating, this kind of recipe is a genuine find — whole-food ingredients, no processed fillers, and nothing hidden in a sauce packet. The fresh basil goes on at the very end, so it stays vibrant and aromatic rather than wilting into the background. Squeeze an extra wedge of lime over the platter right before serving and watch these disappear fast.
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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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