Honey Free Basil Tostones
Crispy on the outside, tender within, these double-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried in coconut oil twice — first to soften, then to achieve those deeply golden, crackling edges that make tostones so irresistible. What sets this version apart is the finishing move: a quick garlic-turmeric sizzle deglazed with fresh lime juice, then draped over the hot tostones along with a shower of thinly sliced basil. The result is bright, savory, and just a little herbaceous in the best possible way. Every ingredient here is naturally free of added sweeteners, so there's no need to scrutinize labels or swap anything out — the flavor does all the work on its own. Serve them straight from the platter with extra lime wedges and watch them vanish.
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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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