Chestnut 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 from the plate before anything else. The key is starting with deeply ripe plantains — those heavily spotted, almost-black peels signal maximum natural sweetness, which turns gloriously golden in the pan. Coconut oil gives each slice a lightly crisp exterior while keeping the inside soft and almost custardy, and a dusting of cumin adds just enough earthy warmth to balance the sweetness. A generous squeeze of fresh lime over the hot slices right before serving ties everything together with a bright, tangy finish. The ingredient list is refreshingly short and completely free from tree nuts of any kind, so there's no label-reading stress here — just whole, straightforward produce and pantry staples. This one works equally well as a weeknight side, a brunch addition, or an easy snack, and it comes together in one skillet with minimal cleanup.
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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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