Low Iodine Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of simple side dish that somehow feels like a treat. Ripe plantains — the ones with deeply spotted, nearly black peels — develop an incredible natural sweetness when seared in coconut oil, and the edges turn golden and sticky in a way that's genuinely hard to resist. A dusting of cumin adds just enough warmth to balance the sweetness, while a generous squeeze of fresh lime at the end brightens everything up beautifully. For anyone navigating a low-iodine approach, this recipe is a natural fit — every ingredient here is straightforward and free from the iodized salt, seafood, or dairy that can make so many snacks and sides tricky to enjoy. The finishing pinch of flaky sea salt (non-iodized, as written) is optional but highly recommended for that little pop of contrast. The whole thing comes together in one skillet with minimal cleanup, making it an easy weeknight win or a crowd-pleasing appetizer that nobody will guess was built around a dietary need.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground cumin
- 1 lime, cut into wedges
- flaky sea salt, for finishing (optional)
Can be omittedflaky sea salt
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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