What’s the ideal ripeness for plantain chips?

I’ve been making plantain chips for a bit, and I’m always dissatisfied with them. If my plantains are too ripe, the chips can’t crunch up. Not ripe enough and they lack the slight sweetness I love.

I decided to grab the greenest ones at the market to slowly ripen them at home, but even that’s a bit wonky, as they tend to ripen on top but not the bottom, which leaves me with something peculiar and delicious, but certainly not what I’m looking for.

So, how do you consistently get plantains in the Goldilocks zone?