Wheat Free Basil Tostones
Crispy, golden, and loaded with bright flavor, these plantain rounds are fried twice in coconut oil to achieve that signature crunch that makes tostones so irresistible. The double-fry method — first to soften, then to crisp after pressing flat — is the key to getting those shatteringly crisp edges with a tender center. A quick pan sauce of garlic, turmeric, and fresh lime juice gets drizzled over the top, and a shower of thinly sliced basil ties everything together with an herby, aromatic finish that feels genuinely unexpected in the best way. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-reading required — just real, whole-food cooking from start to finish. Green plantains are the move for this recipe since they're starchy and firm enough to hold their shape through both fries and the pressing step. Serve these straight off the platter with extra lime wedges, because they're at their absolute best the moment they come out of the skillet.
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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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