Nitrate & Nitrite Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains are one of those ingredients that practically caramelize themselves, and this skillet method coaxes out every bit of their natural sweetness. The key is patience — letting each slice sit undisturbed in hot coconut oil until the edges turn deep golden and the surface develops that irresistible, slightly crisp crust. A dusting of cumin adds just enough warmth to balance the fruit's sweetness, and a generous squeeze of fresh lime at the end cuts right through the richness. Every single ingredient here is clean and whole, with zero processed meats, cured products, or packaged seasonings that might sneak in unwanted additives. Coconut oil, sea salt, a spice from your pantry, and fresh citrus — that's the whole lineup, and it delivers serious flavor. Serve these straight from the pan while they're still sizzling, because they're at their absolute best the moment they hit the plate.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!