First things first: Decide if you need unripe or ripe plantains. If you want them to be sticky and caramelized when cooked—like maduros, which are sweet, ripe plantains fried in oil—you’ll need to buy ...

This easy recipe uses only sea salt, lime, spinach, and olive oil. The chips are best eaten right after they’ve cooled, as they’ll lose some of their crunch if they sit for a while after being baked.

When I was a kid, my only exposure to plantains came when my dad thinly sliced and fried up a batch of green ones to make homemade plantain chips. They were rough-hewn: mostly crisp but still a little ...

A let’s-get-a-few-friends-together soiree begs for party snacks with a few surprise ingredients -- bite-size turnovers that have personality and that go down perfectly with either a glass of crisp, ...