Excerpt from article by Joanna Miller on TheKitchn
We're used to reaching for the riper yellow versions with plenty of black spots on the peel. These are great for grilling in a pan or frying. But sweet and juicy is not what you need in a plantain for chips. The less-ripe green fruit are much firmer. They can hold up to the heat even in a thin slice and provide the perfect crunch in chip form.
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