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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Peel the plantains by cutting off both ends, scoring the skin lengthwise, and pulling it away. Cut each plantain crosswise into 1-inch rounds.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
