Hazelnut 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 before anything else on the table. Ripe plantains — the ones with deeply spotted or nearly black peels — bring a natural sweetness that gets even better when they hit a hot skillet of coconut oil and develop those irresistible golden-brown edges. A simple dusting of cumin and sea salt before searing gives each slice a subtle savory depth that balances the fruit's richness beautifully. The whole process is straightforward: slice, season, sear, flip, and finish with a generous squeeze of fresh lime that cuts right through the caramel notes. Every ingredient here is clean and whole, making this an easy win for anyone following Whole30 without having to scrutinize labels or worry about hidden additives. That final pinch of flaky sea salt over the hot slices is optional but honestly not — it ties everything together in the best way. Serve them immediately straight from the pan while the edges are still crisp and the centers are soft and yielding.
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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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