Yeast Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized plantains are one of those ingredients that feel indulgent but couldn't be simpler to pull off. Ripe plantains — the kind with peels that have gone mostly black — develop a deep, almost jammy sweetness when they hit a hot pan, and a quick toss with cumin and sea salt gives them a savory edge that keeps things interesting. Coconut oil is the fat of choice here, and it helps build that gorgeous golden crust without any of the processed oils or additives that can sneak into store-bought snacks. A generous squeeze of fresh lime over the hot slices at the end cuts through the richness and ties everything together beautifully. Because this recipe skips leavening agents, fermented ingredients, and anything processed, it fits naturally into a yeast-free approach without any substitutions or workarounds required. Serve them straight from the pan as a side dish, a snack, or even a base for something more substantial — they disappear fast either way.
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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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