Paraben 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 before anything else on the table. Ripe plantains — the ones with deeply spotted or nearly black peels — develop a rich, almost candy-like sweetness when they hit a hot skillet, and a quick toss with cumin and sea salt keeps things savory and grounded. Coconut oil gives each slice a beautifully golden crust without any of the synthetic additives or preservatives that can sneak into processed cooking sprays and bottled oils. Every ingredient here is whole and straightforward, which is exactly what makes this recipe such a clean, confident choice for anyone navigating a lifestyle that avoids artificial chemical compounds. The finishing squeeze of fresh lime cuts through the richness and brightens the whole plate in a way that feels almost effortless. Serve them straight from the skillet while they're still hot — that's when the edges are at their crispiest and the centers are perfectly tender.
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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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