Lupin Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains are one of those ingredients that practically beg to be pan-seared — their natural sugars caramelize beautifully in hot coconut oil, creating deeply golden edges with a tender, almost jammy center. A dusting of cumin and fine sea salt before they hit the pan adds just enough savory depth to balance all that sweetness. The whole process is straightforward: slice, season, sear, flip, and finish with a generous squeeze of fresh lime that cuts right through the richness. That final hit of bright citrus is what takes these from a simple side to something you'll want to make on repeat. Coconut oil is the only fat here, and every ingredient on the list is clean and uncomplicated, so there's nothing to second-guess if you're keeping a close eye on what goes into your food. Serve them straight off the skillet while they're still hot — they're incredible alongside grilled proteins, tucked next to eggs at brunch, or honestly just eaten on their own.
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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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