BHA & BHT Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized plantains are one of those simple pleasures that feel far more indulgent than the ingredient list suggests. Ripe plantains — the kind with peels gone mostly black — develop an almost jammy interior when pan-seared in coconut oil, with edges that turn deeply golden and slightly crisp. A dusting of cumin adds a warm, earthy note that plays beautifully against the natural sweetness, and a generous squeeze of fresh lime at the end cuts right through the richness. Every ingredient here is straightforward and whole, which means no synthetic preservatives like BHA or BHT hiding in processed oils or seasoning blends — just coconut oil, spice, citrus, and salt. That kind of clean simplicity is genuinely hard to find in packaged snack foods, so making this at home is absolutely worth the few minutes it takes. Serve these straight from the skillet while they're still hot and glossy, and don't skip the flaky salt finish — it makes every bite pop.
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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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