Seed Oil Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized plantains are one of those dishes that feel indulgent but come together with almost no effort — and this version delivers serious flavor with just a handful of clean ingredients. Coconut oil is the fat of choice here, which means you're completely sidestepping the refined vegetable and seed oils that sneak into so many pan-fry recipes. The key is starting with deeply ripe plantains — those heavily spotted, nearly black peels signal natural sugars that turn gloriously golden in a hot skillet. A dusting of cumin adds a subtle earthy warmth that plays beautifully against the sweetness, and a generous squeeze of fresh lime at the end cuts right through the richness. Finishing with a pinch of flaky sea salt is optional but honestly non-negotiable — that little contrast makes every bite pop. Serve them straight from the pan while they're still hot and tender, because plantains wait for no one.
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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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