Macadamia Free Basil Tostones
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 their first fry in coconut oil until just golden, then they're smashed flat and sent back into the skillet for a second round that locks in serious crunch at the edges. What really sets this version apart is the finishing drizzle — a quick pan sauce of minced garlic, turmeric, and fresh lime juice that clings to every craggy surface, topped with a shower of thinly sliced fresh basil. The combination of bright citrus, warm spice, and herby freshness makes these feel far more exciting than your average appetizer. Tree nut concerns are completely off the table here, since every ingredient is straightforward and easy to verify at the store. Serve them 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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