Lactose 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 does. The key is starting with deeply ripe plantains — those heavily spotted, nearly black peels signal maximum natural sweetness, which caramelizes beautifully in hot coconut oil. A dusting of cumin adds just enough earthy warmth to balance the sweetness, and a generous squeeze of fresh lime at the end cuts right through the richness. Every ingredient here is naturally free of dairy, so there's no swapping or substituting needed — this one just works as written. The technique is straightforward: a hot skillet, a little patience while the slices sear undisturbed, and you're rewarded with deeply golden, tender rounds with crispy caramelized edges. Finish with a pinch of flaky sea salt if you have it — that little contrast makes the whole thing feel restaurant-worthy. Serve them immediately straight from the pan for the best 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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