What’s the ideal ripeness for plantain chips?
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?
For crispness you want very underripe green, they aren't sweet though. These are great with a dusting of salt, dried chili, and a squeeze of lime.
As you have noticed they tend to ripen unevenly. If I want them sweet I still get green, for the crispy goodness, then toss them while still hot with a little powdered sugar or honey, and a pinch of salt.
I love some ripe plantain, but it doesn't make good chips because the sugar content is to high. They just scorch.
To clarify a bit, the first time I made them, I managed to find ones that were just starting to ripen. They were soft enough to flatten a bit before going in the pan and only faintly sweet. They didn’t burn. At least, not enough for me to mind.
I’ll try out your recipe! I feel like it’ll be as close as I’ll ever get to my first ones.