Pregnancy Friendly Basil Tostones
Crispy, golden, and bursting with fresh flavor, these plantain rounds are the kind of snack that disappears fast — and for good reason. Green plantains get double-fried in coconut oil until the edges are deeply caramelized and the centers stay satisfyingly tender, then finished with a bright garlic-lime drizzle and a shower of fresh basil. The whole thing comes together with whole-food ingredients that are easy to feel good about during pregnancy, with no processed additives or mystery seasonings to second-guess. A small amount of turmeric adds a warm, earthy note and a gorgeous golden hue without overpowering the citrusy finish. Lime juice keeps the flavors lively and fresh, while the basil brings an herby lift that makes every bite feel a little special. This is the kind of recipe that works equally well as a crowd-pleasing appetizer or a satisfying side dish alongside a simple protein. Serve them straight off the platter while they're still hot and crackling — they're at their absolute best right out of the skillet.
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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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