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 — first to soften, then to crisp — so every bite has that satisfying crunch at the edges with a tender center. The double-fry method is the real secret here, and pressing the rounds flat between rounds of frying is easier than it sounds. A quick pan sauce of minced garlic, turmeric, and fresh lime juice gets poured right over the top, giving the whole platter a warm, aromatic finish. Fresh basil scattered over everything adds a pop of color and an herby brightness that makes this feel a little unexpected for a tostones recipe. Every ingredient is naturally plant-based, so there's no swapping or substituting needed — just straightforward, satisfying cooking. Squeeze on an extra wedge of lime before serving 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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