Nightshade Free Basil Tostones
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 delivers 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 shower of thinly sliced basil adds an herby freshness that makes the whole thing feel a little unexpected. For anyone navigating a nightshade-free lifestyle, this recipe is a genuine win — no tomatoes, no peppers, no paprika, just clean, bold flavors built entirely from ingredients that are naturally in the clear. Turmeric brings a warm, earthy depth that fills the role spices like chili powder might otherwise play, so nothing feels missing. Serve them straight off the platter with an extra squeeze of lime 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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