Sesame Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears from the plate before you even sit down. Green plantains get fried twice in coconut oil — the classic double-fry method — so every piece comes out shatteringly crisp on the outside and tender in the middle. The finishing touch is what really sets them apart: a quick pan sauce of minced garlic, turmeric, and fresh lime juice gets spooned right over the top, followed by a shower of thinly sliced basil that adds a fragrant, herby pop. For anyone navigating sesame allergies or sensitivities, this recipe is a genuine win — every ingredient is straightforward and easy to verify, with no tahini, sesame oil, or hidden seed-based sauces anywhere in sight. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the results. Serve them with extra lime wedges and watch them vanish.
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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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