Last Updated on November 23, 2025 by Kathay Lee
How to Peel and Cut Green Plantains: A Simple Step-by-Step Guide
Introduction
Green plantains can be tricky to peel. Their thick skin sticks tight to the fruit inside. But don’t worry. I’ve peeled hundreds of unripe plantains over the years. Today, I’ll show you the simple tricks that make this task easy.
Green plantains are a staple in many kitchens. They’re perfect for making crispy patacones, golden plantain chips, or savory side dishes. Once you learn the right method, you’ll peel them in seconds.
This guide works for anyone. You don’t need fancy tools. Just a sharp knife and a cutting board.
What Are Green Plantains?
Green plantains are unripe plantains. They look like large bananas but act like vegetables. The skin is thick and green. The flesh inside is firm and starchy.
Unlike sweet plantain or yellow plantains, green ones have no sweetness. They taste neutral and earthy. This makes them ideal for savory plantain recipes.
You can’t eat them raw. You must cook plantains before eating. When fried or boiled, they become tender and delicious.
How Green Plantains Differ from Ripe Plantains
- Color: Green vs. yellow or black
- Texture: Hard and firm vs. soft
- Taste: Starchy vs. sweet
- Uses: Savory dishes vs. platano maduro (sweet fried plantains)
Why Green Plantains Are Hard to Peel
The skin of an unripe plantain contains latex. This sticky substance makes the peel cling to the flesh. It also makes your hands sticky.
The peel is thicker than a banana peel. It won’t pull away easily. If you try to peel it like a banana, you’ll struggle.
The firmness of the fruit adds to the challenge. But with the right technique, peeling becomes simple.
Tools You Need
Gather these items before you start:
- Sharp knife
- Cutting board
- Bowl of water (optional)
- Paper towels or clean cloth
That’s it. No special equipment needed.
How to Peel Green Plantains: Step-by-Step Method
Method 1: The Score and Strip Technique (Best for Whole Plantains)
This is my favorite method. It’s fast and clean.
Step 1: Cut Off the Ends
Place the plantain on your cutting board. Use your knife to slice off both ends. Cut about half an inch from each tip.
Step 2: Score the Peel
Make 2-3 lengthwise cuts along the peel. Only cut through the skin. Don’t cut into the flesh.
Start at one end. Run your knife tip down to the other end. The cuts should be about an inch apart.
Step 3: Pry Up the Peel
Slide your thumb under one section of peel. Lift it away from the flesh. Work slowly at first.
Once you get it started, the whole strip will come off. Repeat with each scored section.
Step 4: Remove Any Remaining Bits
Use the knife to scrape off any stubborn spots. The flesh should be clean and white.
Method 2: The Cut-First Technique (Best for Chunks)
This works great when you need chunks for a recipe.
Step 1: Cut Into Sections
Cut the whole plantain into 2-3 inch pieces. Don’t peel it first.
Step 2: Make a Shallow Cut
On each piece, cut through the peel only. Make one cut along the length.
Step 3: Pop Out the Flesh
Use your fingers or the knife tip. Push the flesh out of the peel. It should slide out easily.
This method is perfect for making patacones or plantain chips.
Method 3: The Hot Water Method (For Stubborn Peels)
Sometimes the peel is extra stubborn. Hot water helps.
Step 1: Score the Peel
Make lengthwise cuts as described in Method 1.
Step 2: Soak in Hot Water
Place the scored plantain in a bowl. Pour hot (not boiling) water over it. Let it sit for 5 minutes.
Step 3: Peel
The peel will come off much easier now. The water softens the latex.
How to Cut Green Plantains for Different Recipes
Now that your plantain is peeled, let’s cut it right.
For Tostones or Patacones
Cut the plantain into 1-inch thick rounds. These are thick slices cut straight across.
You’ll fry these rounds once. Then smash them flat. Then fry them again. This makes crispy patacones that everyone loves.
For Plantain Chips
Slice the plantain very thin. Use a knife or mandoline. Aim for slices about 1/8 inch thick.
Thin slices make the crispiest chips. You can slice them straight across or at an angle.
For Fried Plantains
Cut into chunks or thick slices. About 1 to 1.5 inches works well.
You can also cut them into long strips. These are great for a side dish.
For Soups or Stews
Cut into 2-inch chunks. They’ll soften as they cook in the liquid.
Expert Tips for Easy Peeling
Tip 1: Choose the Right Plantains
Look for firm, bright green plantains. Avoid ones with black spots. Those are starting to ripen.
Tip 2: Use a Sharp Knife
A dull knife makes the job harder. It also increases the risk of slipping.
Tip 3: Don’t Cut Too Deep
When scoring, only cut the peel. Cutting the flesh wastes the fruit.
Tip 4: Keep Your Hands Clean
The latex can stain your hands. Wash them right away if they get sticky. Or wear disposable gloves.
Tip 5: Work Over the Cutting Board
This catches any mess. It also protects your counter.
Common Mistakes to Avoid
Mistake 1: Trying to Peel Like a Banana
This doesn’t work. The peel won’t pull back. You’ll just frustrate yourself.
Mistake 2: Using Plantains That Are Too Ripe
If you see yellow on the peel, it’s ripening. For green plantain recipes, stick with fully green ones.
Mistake 3: Not Cutting Off the Ends First
The ends are tough. Remove them before you start peeling.
Mistake 4: Cutting the Flesh
This wastes good plantain. Score carefully.
How to Store Peeled Plantains
Peeled plantains turn brown when exposed to air. Use them right away for best results.
If you must store them:
- Place them in water with lemon juice
- Cover and refrigerate
- Use within 24 hours
For longer storage, cook them first. Then freeze them.
Popular Green Plantain Recipes to Try
Once you’ve mastered peeling, try these dishes:
Tostones (Twice-Fried Plantains)
Cut into rounds. Fry once. Smash flat. Fry again. Sprinkle with salt.
Plantain Chips
Slice thin. Fry in oil until golden. Season with salt or spices.
Mofongo
Mash fried plantain pieces with garlic. Form into balls. Serve with broth or meat.
Plantain Soup
Add chunks to chicken or vegetable soup. They soak up flavor beautifully.
Green Plantains vs. Ripe Plantains: When to Use Each
Use green plantains (unripe plantain) for:
- Tostones and patacones
- Plantain chips
- Savory side dishes
- Soups and stews
Use ripe plantain (yellow plantains or black plantains) for:
- Sweet fried plantains (platano maduro)
- Desserts
- Baking
- When you want natural sweetness
Both types are nutritious. They offer fiber, vitamins, and energy.
Nutritional Benefits of Green Plantains
Green plantains are good for you. One medium plantain contains:
- High fiber content
- Vitamin C
- Vitamin B6
- Potassium
- Resistant starch (good for digestion)
They’re naturally gluten-free. They’re also a great carb source for active people.
When you cook plantains properly, they stay nutritious. Avoid using too much oil to keep them healthier.
Frequently Asked Questions
Can I peel green plantains ahead of time?
Yes, but they brown quickly. If you peel them early, keep them in cold water with lemon juice. Use them within a day.
Why are my hands sticky after peeling plantains?
The peel releases latex. This sticky sap is natural. Wash your hands with soap and warm water. Lemon juice helps remove it too.
Can I eat green plantains raw?
No. Unripe plantains must be cooked. Raw ones are hard and taste bad. They can also upset your stomach.
What’s the difference between plantains and bananas?
Plantains are starchier and larger. They need cooking. Bananas are sweeter and eaten raw. Think of plantains as a vegetable and bananas as a fruit.
How do I know if a plantain is too ripe for savory recipes?
Check the color. If it’s more than 30% yellow, it’s getting sweet. For savory dishes, use fully green ones.
Can I use a vegetable peeler on plantains?
Not easily. The peel is too thick and tough. A knife works better.
What oil is best for frying plantain chips?
Use vegetable oil, canola oil, or coconut oil. Heat it to 350°F for crispy results.
How long does it take to peel a green plantain?
With practice, about 30 seconds per plantain. The first few times may take 2-3 minutes.
Can I freeze peeled plantains?
Fresh peeled plantains don’t freeze well. They get mushy. Freeze them after cooking instead.
Why do my plantain chips turn out soggy?
The oil wasn’t hot enough, or you cut them too thick. Make thin slices and use oil at 350°F.
Final Thoughts
Peeling green plantains seems hard at first. But once you know the trick, it’s easy. The key is scoring the peel and working patiently.
Start with the score and strip method. It works every time. Soon you’ll be making delicious patacones, crispy plantain chips, and other tasty dishes.
Green plantains are versatile. They’re budget-friendly. And they bring amazing flavor to your meals.
Now grab some plantains from the store. Get your cutting board and knife ready. And start cooking. You’ve got this.