Chestnut Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are nature's shortcut to something that tastes deeply caramelized and almost smoky before you even add a single spice. Here, a quick blend of smoked paprika, cumin, garlic powder, and a whisper of cayenne coats each slice before it hits a hot avocado oil skillet, building a crust that's golden, fragrant, and just a little bit addictive. The key is patience: letting each side cook undisturbed until the edges caramelize means you get that gorgeous color and tender interior without any fuss. A scatter of fresh cilantro and a squeeze of lime at the end cut through the richness and make the whole plate feel bright and alive. Because every ingredient here is straightforward and whole-food, you never have to squint at a label or worry about hidden additives sneaking into your meal. This works beautifully as a side next to grilled protein, or honestly just eaten straight from the pan while nobody's looking.
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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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