Walnut 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 — first to soften, then to crisp — so every bite has that satisfying crunch at the edges with a tender center. The finishing move is a quick pan sauce of minced garlic, turmeric, and fresh lime juice that gets spooned right over the top, giving each piece a punchy, aromatic coating. Fresh basil scattered over everything adds a herby lift that makes the whole dish feel surprisingly elegant for something so simple. There are no tree nuts anywhere in this recipe, so if you're navigating nut allergies or sensitivities, you can cook and serve with total confidence. A squeeze of extra lime on the side keeps things lively, and the whole thing comes together in one skillet with just a handful of real ingredients. Whether you're serving these as an appetizer, a side, or an honest-to-goodness snack situation, they're going to be a hit.
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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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