They do - it just depends on how and when you cook them . . . Green Plantains can be Savory / Thick Potato Chip Style depending on how you cut them - Once skin is removed cut Plantain in round 1-2 inch thick pieces (like a coin), in saute pan put enough oil to cover plantain half way up, on med high heat fry in oil on both sides turning when just slightly tan, remove from pan place on paper towel, once they cool down a little smash each piece equally until about 1/4 -1/2 inch, place back in oil, cooking both sides unit almost a dark golden brown (be careful can turn very dark quickly - plantain will still be cooking when remove from pan), place on paper towel to drain slightly, sprinkle "on high" with sea salt - Serve . . .Now you can also make a garlic olive oil dip for the Savory Plantain too . . . Dark skin or Brown/Black skinned Plantain Sweet - Open and cut Plantain on an angle, in saute pan put enough oil to cover plantain half way up, on med high heat fry in oil on both sides turning until dark golden brown, place on paper towel to drain excess oil - Serve . . . Lastly, you cab also cut a green plantain into inch pieces and boil (as you would potatoes), when done you can either serve as is or mash them . . . There is also a Plantain dish called "Mofongo" - a Caribbean dish . . . Can you tell I really like Plantains - ex is Cuban learned from him . . . Just Sayin' . . .
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