Crispy on the outside, tender within, these double-fried plantain rounds are the kind of snack that disappears from the plate before you've even sat down. The two-fry method — first to soften, then to crisp after smashing — is what gives tostones their signature crunch, and this version takes things up a notch with a bright garlic-lime drizzle and a shower of fresh basil. A pinch of turmeric adds a warm, golden hue to the finishing sauce that makes the whole platter look as good as it tastes. Coconut oil does the frying here, lending a subtle richness that plays beautifully against the sharp hit of lime juice. Everything comes together from whole, straightforward ingredients — no sauces to scan for hidden additives, no seafood-adjacent cross-contact to worry about. Serve them straight off the platter with extra lime wedges and watch them vanish.
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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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