Legume 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 — first to soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender center. The double-fry method is the real secret here, and pressing the rounds flat between rounds of frying is easier than it sounds. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets drizzled over the top, and a shower of thinly sliced basil ties everything together with an herby, aromatic finish that feels genuinely unexpected. Every ingredient in this recipe is naturally free of beans, lentils, peas, and other legumes, so there's no need to audit labels or swap anything out. It works beautifully as an appetizer, a side dish, or honestly just a snack you eat standing over the counter. Serve 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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