Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears fast. Green plantains are fried twice in coconut oil — first to soften, then to crisp — which gives each piece those deeply golden edges and a satisfying crunch that holds up even under the sauce. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets spooned right over the top, and a shower of thinly sliced basil ties everything together with an herby, almost unexpected freshness. The whole thing is naturally grain-free and built entirely from whole, simple ingredients, so there's no need to scan labels or worry about hidden fillers. It's bold enough to serve as a starter at a dinner party but easy enough to throw together on a weeknight. Squeeze a little extra lime over everything right before you eat — you'll be glad you did.
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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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