Lactose Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried twice in coconut oil — the classic double-fry method that gives you that satisfying crunch on the outside while keeping the inside tender. A quick pan sauce of minced garlic, turmeric, and fresh lime juice goes straight over the top, followed by a shower of thinly sliced basil that makes the whole thing feel fresh and a little unexpected. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works. The coconut oil does double duty, lending a subtle richness that you'd normally associate with butter without any of the lactose concerns. Serve these straight off 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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