Low Iodine Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears fast. Green plantains get fried twice in coconut oil — the classic double-fry method — so every piece comes out shatteringly crisp on the outside and tender within. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets spooned right over the top, and a shower of thinly sliced basil ties everything together with an herby, aromatic finish. Eating low-iodine doesn't mean giving up bold, satisfying food, and this recipe is proof. Every ingredient here — plantains, coconut oil, fresh garlic, lime, basil, turmeric, and fine sea salt — fits comfortably within low-iodine guidelines, with no seafood, no dairy, no iodized salt, and no processed additives to worry about. The sea salt called for is a straightforward swap that keeps seasoning on track without any guesswork. Serve these straight off the platter with extra lime wedges and watch them vanish before you even sit down.
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Learn more →Ingredients
4 servings
- 2 large green plantains
- ½ cup coconut oil
- ¾ tsp fine sea salt, divided
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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