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 gets spooned right over the top, and a generous scatter of thinly sliced basil ties everything together with a fresh, herby lift. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label or wonder what's hiding in a seasoning packet. The turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the other flavors. Serve them straight off the platter with extra lime wedges and watch them vanish.
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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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