Gluten Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains — the kind with peels that are mostly black and deeply spotted — are nature's candy, and pan-searing them in coconut oil turns that natural sweetness into something genuinely spectacular. The caramelized edges, the cumin-kissed crust, the bright hit of fresh lime at the end: this is the kind of side dish that disappears before anything else on the table. Because the ingredient list is built entirely from whole, unprocessed foods, there's no need to scrutinize labels or worry about hidden gluten sneaking in through sauces or seasonings. Coconut oil does the heavy lifting here, giving each slice a beautifully golden crust without any grain-based coatings or flour dredges that would otherwise be a concern. A pinch of flaky sea salt over the top right before serving is optional but highly recommended — it makes the sweet-savory contrast absolutely sing. Serve these straight from the skillet while they're still hot and tender, with extra lime wedges on the side for anyone who wants an extra squeeze.
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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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