

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.
Is the unmarked white space north of the U.S. , and between it and Europe, Mexico, or Canada? I get those two confused