What’s the ideal ripeness for plantain chips?
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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?
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C Cooking shared this topic on
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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?
might be worth looking up some Panamanian patacones recipes and see if you can find some good tips or tricks.
I’m in Panama right now and only learned about plantain chips, locally called patacones, since I got here.
there are tons of local stands that sell them, and every person makes them completely differently in terms of crispiness, thickness, flavor, seasoning, but fairly individually consistent.
I have the ones I like, but I’ll say the most consistent ones, that is the large batch processed ones sold in supermarkets, are less sweet.
just throwing out some patacone thoughts since I’ve been here, and since I love patacones now.
they’re extremely popular in Panama, so you might find some pretty good recipes.
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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?
That’s not a thing.
Is this an AI bot?
Goldilocks zone???
ARE YOU GUCKING JERKING MY STUF???
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That’s not a thing.
Is this an AI bot?
Goldilocks zone???
ARE YOU GUCKING JERKING MY STUF???
I feel like you’re referencing something, but I’m not familiar with it
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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.
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might be worth looking up some Panamanian patacones recipes and see if you can find some good tips or tricks.
I’m in Panama right now and only learned about plantain chips, locally called patacones, since I got here.
there are tons of local stands that sell them, and every person makes them completely differently in terms of crispiness, thickness, flavor, seasoning, but fairly individually consistent.
I have the ones I like, but I’ll say the most consistent ones, that is the large batch processed ones sold in supermarkets, are less sweet.
just throwing out some patacone thoughts since I’ve been here, and since I love patacones now.
they’re extremely popular in Panama, so you might find some pretty good recipes.
Double frying and pounding them between fry sessions seems to be the only difference between their recipe and mine. I’ll give it a try!
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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.
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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.
Spot on about the green plantains - they’re crispy bc the starches haven’t converted to sugars yet, which is why ripe ones burn so easily (sugars caramelize at lower temps than starches).