Paraben Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle and fresh basil, 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 at the edges with a tender, starchy center. A quick pan sauce of minced garlic, turmeric, and fresh lime juice ties everything together with warmth and acidity, while the sliced basil adds a pop of herby freshness that makes the whole dish feel a little unexpected. Every ingredient here is whole and straightforward, which is exactly what you want when you're keeping your kitchen free from synthetic preservatives and chemical additives that sneak into so many packaged snacks and condiments. Nothing comes from a bottle with a long ingredient list — just real produce, coconut oil, and a handful of pantry staples. Serve them immediately 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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