Cinnamon Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains are one of those ingredients that practically caramelize themselves, and this pan-seared version leans all the way into that natural sweetness. The blacker the peel, the better — that deep spotting means the sugars are fully developed, which is exactly what gives each slice those gorgeous, lacquered edges in the skillet. A quick toss with cumin and fine sea salt before they hit the hot coconut oil adds a savory backbone that keeps the whole thing from tipping into dessert territory. The squeeze of fresh lime at the end is non-negotiable — it cuts through the richness and brightens every bite. For anyone navigating a spice sensitivity, this recipe is refreshingly straightforward: the only seasoning is cumin and salt, so there's nothing hidden to worry about. These are best eaten straight off the plate while they're still sizzling, ideally alongside eggs, grilled protein, or honestly just 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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