Wheat Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains are one of those ingredients that practically beg to be cooked — their natural sugars concentrate as they ripen, and a hot pan with coconut oil turns them into something deeply caramelized and almost candy-like at the edges. The cumin adds a subtle earthy warmth that keeps things savory, and a generous squeeze of fresh lime at the end cuts right through the richness. Every ingredient here is naturally free of wheat and gluten by nature, so there's no swapping, substituting, or label-reading required. The whole process is straightforward: slice, season, sear, and serve. Cooking in batches and leaving the slices undisturbed is the key move — that's how you get the deep golden crust that makes these so irresistible. A pinch of flaky salt over the top right before serving is optional but genuinely worth it. These are the kind of simple, vibrant bites that disappear off the plate before you've even sat down.
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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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