BHA & BHT Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are nature's candy, and when they hit a hot skillet with smoked paprika and cumin, something genuinely magical happens. The natural sugars caramelize against the avocado oil, creating edges that are deeply golden and slightly crisp while the centers stay soft and tender. Every ingredient here is straightforward and clean — no preservatives, no additives, nothing hiding in a spice packet or bottled sauce. That matters a lot when you're trying to avoid synthetic antioxidants like BHA and BHT, which sneak into everything from cooking oils to pre-mixed seasonings. Avocado oil is a naturally stable fat that doesn't need chemical stabilizers to stay fresh, making it the perfect base for this kind of cooking. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and balance the smoky heat beautifully. Whether you serve these as a side, a snack, or a base for a bigger bowl, they disappear fast.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, cumin, garlic powder, salt, and cayenne, if using. Add the sliced plantains to a large bowl and toss with the spice mixture until evenly coated.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering.
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