Red Meat Allergy Friendly Basil Tostones
Crispy on the outside, tender within, and finished with a bright garlic-lime drizzle and fresh basil, these tostones are the kind of snack that disappears from the platter before you even sit down. Green plantains get double-fried in coconut oil — first to soften, then to crisp — which is the classic technique that gives tostones their signature crunch and golden edges. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets spooned right over the top, adding warmth and citrusy punch to every bite. The scattered basil brings an herby freshness that makes the whole thing feel a little unexpected and a lot addictive. Every single ingredient here is naturally free from red meat and the hidden animal proteins that can sneak into processed snacks and restaurant appetizers, so there's no label-reading required. This is the kind of recipe that works just as well as a party starter as it does a weeknight side, and the optional extra lime wedges on the side are absolutely worth it.
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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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