Nutmeg Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains are one of those ingredients that practically caramelize themselves, and this pan-seared version leans all the way into that natural sweetness. The blacker the peel, the better — that deep spotting means the sugars have fully developed, which is exactly what gives each slice those gorgeous, lacquered edges in the skillet. A quick toss with cumin and fine sea salt before they hit the coconut oil adds just enough savory contrast to keep things interesting. The whole thing comes together in one pan with no complicated prep, making it an easy win for a weeknight side or a casual snack. A generous squeeze of fresh lime over the hot slices at the end is non-negotiable — it cuts through the richness and brightens every bite. The ingredient list is refreshingly short and completely free of warm spice blends that often sneak in unwanted additions, so what you taste is clean, honest flavor from start to finish. 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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