Crispy on the outside, tender within, these double-fried plantain rounds are the kind of snack that disappears from the plate before you even sit down. The two-fry method — first to cook through, then to crisp up after smashing — is what gives tostones their signature crunch, and this version absolutely delivers. A quick pan sauce of garlic, turmeric, and fresh lime juice gets drizzled over the top, adding a bright, savory punch that plays beautifully against the golden plantain. Fresh basil scattered over everything at the end brings an herby lift that makes the whole dish feel a little unexpected and a lot addictive. Coconut oil does the frying work here, keeping things clean and flavorful without any need for seed-derived oils that can sneak into other recipes. Every ingredient is straightforward and naturally free from seed-based concerns, so you can focus entirely on getting that perfect crisp. Serve them immediately with extra lime wedges — these are best eaten hot, right off the platter.
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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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