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 — first to soften, then to crisp — which is the classic technique that gives tostones their signature crunch and satisfying chew. 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, aromatic finish that feels genuinely unexpected. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The turmeric gives the garlic oil a gorgeous golden hue and a subtle warmth that ties everything together beautifully. 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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