Citric Acid Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and when they hit a hot skillet with avocado oil, they caramelize into something genuinely irresistible. A quick toss in smoked paprika, cumin, garlic powder, and a pinch of cayenne gives each slice a smoky, savory crust that plays beautifully against the soft, sweet interior. The whole thing comes together in a single skillet with no complicated steps, just two batches of slices cooked undisturbed until deeply golden on both sides. For anyone navigating citric acid sensitivities, this recipe is a clean win — every ingredient is straightforward, and there are no processed seasonings or packaged sauces hiding unwanted additives. Fresh cilantro and a squeeze of lime at the end are both optional, so you can keep it as simple as you need. These plantains work as a side dish, a snack, or even a base for a bigger bowl, and they disappear fast no matter how you serve them.
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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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