Capsaicin Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized plantains are one of those dishes that feel indulgent but come together with almost no effort. Ripe plantains — the kind with deeply spotted or nearly black peels — bring a natural sweetness that gets even better when they hit a hot pan of coconut oil and develop those gorgeous, golden-brown edges. A dusting of cumin and sea salt keeps things savory and grounded, while a generous squeeze of fresh lime at the end cuts through the richness with a bright, citrusy finish. For anyone navigating a sensitivity to capsaicin, this recipe is a genuinely satisfying find — bold flavor without a single chile, pepper flake, or spicy ingredient in sight. The whole thing is also Whole30-compliant, relying entirely on clean, whole-food ingredients that don't require any label-reading stress. Serve them straight from the pan while they're still hot and slightly crisp at the edges — they're perfect alongside grilled proteins, tucked into a grain-free bowl, or honestly just eaten on their own.
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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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