Soy Free Basil Tostones
Crispy, golden, and finished with a bright garlic-lime drizzle, these tostones are the kind of snack that disappears the moment they hit the table. Green plantains get fried twice in coconut oil — the classic double-fry method that gives you those shatteringly crisp edges with a tender center — then showered with fresh basil and a hit of turmeric for color and warmth. Every single ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required; it's just clean, straightforward cooking from start to finish. The garlic and lime sauce comes together in under a minute right in the same skillet, which means big flavor with minimal cleanup. Serve them immediately while they're still hot and crackling, with extra lime wedges on the side for squeezing. These work equally well as a party appetizer, a bold side dish, or an honest-to-goodness snack you eat standing over the stove.
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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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