Mushroom Free 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 — 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 the press-and-fry technique is easier than it sounds once you get going. A quick pan sauce of minced garlic, turmeric, and fresh lime juice goes over the top, followed by a shower of thinly sliced basil that makes the whole platter look and smell incredible. There are no fungi or fungal derivatives anywhere in this recipe — just clean, whole ingredients that come together fast. Whether you're serving these as an appetizer or a side, they hit that salty-savory-citrusy note that keeps everyone reaching for more. Squeeze on an extra lime wedge right before eating and you'll understand why these never last long.
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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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