I'd been wanting to make these for a while, I tried to fry them and it didn't turn out so well. They turned brown almost immediately but they did retain a hint more sweetness than baking them. They were also very greasy and mushy, likely because I cut the plantains to thick. I haven't invested in a mandolin yet...Christmas is coming right?
I like these plantains because they are slightly sweet, salty, and garlicky!! They also have a nice crunch to them that hold up very well against heavy dips!
This is how I made them:
