Gelatin 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. Ripe plantains — the ones with deeply spotted or nearly black peels — bring a natural sweetness that crisps up beautifully in hot coconut oil, creating golden edges with a tender, almost buttery center. A dusting of cumin and sea salt before they hit the pan adds just enough savory depth to balance all that fruit-forward richness. The whole thing comes together in a single skillet with no complicated steps, making it an easy win on a busy weeknight. A generous squeeze of fresh lime right off the heat is what ties it all together — bright and sharp against the caramel crust. Every ingredient here is straightforwardly whole-food, so there's no need to scan labels or second-guess anything hiding in the mix. Serve them immediately while the edges are still sizzling for the best possible texture.
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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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