Soy 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 from the plate before anything else. Ripe plantains — the ones with deeply spotted or nearly black peels — bring a natural sweetness that gets even better when they hit a hot skillet of coconut oil and develop those gorgeous golden-brown edges. A simple dusting of cumin and sea salt before searing adds just enough savory depth to balance all that fruit-forward richness. The whole thing comes together in one skillet with a short ingredient list, making it an easy win on a busy weeknight. Soy-based oils and additives are a common hidden ingredient in packaged or restaurant versions of fried plantains, so cooking them yourself with coconut oil keeps things clean and worry-free. A generous squeeze of fresh lime over the hot slices right before serving is non-negotiable — it brightens every bite and cuts through the caramel sweetness perfectly. Serve them immediately while the edges are still crisp and the centers are tender for the best possible texture.
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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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