Crispy, golden, and finished with a bright garlic-lime drizzle and fresh basil, these tostones are the kind of snack that disappears from the plate before you can even set it down. Green plantains get double-fried in coconut oil — first to soften, then to crisp — so every piece has that satisfying crunch at the edges with a tender center. The smashed-and-fried technique is the real magic here, creating those signature flat rounds with maximum surface area for soaking up the punchy turmeric-garlic-lime sauce. Everything on this ingredient list is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based coatings sneaking in. Fresh basil scattered over the top adds a fragrant, herby lift that makes the whole dish feel a little unexpected and a lot impressive. Serve them straight off the platter with extra lime wedges — they're best eaten immediately while the edges are still crackling.
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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.
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