Artificial Food Coloring Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of side dish that disappears before anything else on the table. Ripe plantains — the ones with deeply spotted or nearly black peels — bring a natural sweetness that gets even better when they hit a hot skillet of coconut oil and develop those gorgeous golden-brown edges. The whole thing comes together with just a handful of real, whole ingredients: plantains, coconut oil, sea salt, cumin, and a fresh lime. No dyes, no artificial additives, no ingredient label anxiety — just clean, honest flavor from start to finish. The cumin adds a subtle earthy warmth that plays beautifully against the bright squeeze of lime you hit them with right before serving. Flaky sea salt on top is optional, but it adds a little crunch and contrast that really elevates the whole plate. These are best eaten immediately, straight from the pan, while the edges are still crisp and the centers are melt-in-your-mouth tender.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (peels mostly black or heavily spotted yellow-black)
- 2 tbsp coconut oil
- ¼ tsp fine sea salt
- ¼ tsp ground cumin
- 1 lime, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the plantains and slice them on a slight diagonal into 1/2-inch rounds. In a small bowl, toss the slices with the fine sea salt and ground cumin until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and the oil coats the pan.
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