Pistachio Free Basil Tostones
These crispy twice-fried plantain rounds are the kind of snack that disappears from the plate before you've even finished cooking the last batch. Green plantains get sliced, fried in coconut oil until golden, smashed flat, then fried again until the edges turn deeply caramelized and shatteringly crisp — a technique that delivers serious texture without any complicated equipment. A quick pan sauce of minced garlic, bright lime juice, and golden turmeric gets drizzled over the top, and fresh basil adds a fragrant, herbaceous finish that makes the whole thing feel surprisingly elegant. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. The coconut oil does double duty, lending a subtle richness to the fry while keeping things completely dairy-free as well. Serve these straight off the platter with extra lime wedges and watch them vanish — they're equally at home as a party appetizer or a bold weeknight side dish.
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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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