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 whole dish comes together with nothing but whole, recognizable ingredients: plantains, fresh garlic, lime juice, turmeric, and a handful of sliced basil that adds a fragrant, herby lift at the very end. There are no stabilizers, binders, or thickening agents anywhere in the recipe, which makes it a genuinely clean option for anyone navigating ingredient sensitivities around additives. The turmeric lends a subtle warmth and a gorgeous golden hue to the garlic oil, while the lime keeps everything tasting fresh and lively. Serve them straight off the platter — tostones wait for no one, and these are best enjoyed the moment they hit the table.
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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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