Crispy, golden, and layered with bright flavor, 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. A quick pan sauce of garlic, turmeric, and fresh lime juice gets drizzled over the top, and a shower of thinly sliced basil ties the whole thing together with an herby, aromatic finish. The ingredient list is completely tree-nut-free by nature, so there's no swapping or substituting required — just straightforward, delicious cooking. This is a fantastic appetizer or side dish that works equally well for a casual weeknight or a party spread. Serve with extra lime wedges for squeezing, and don't be surprised when people ask for the recipe.
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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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