You’ve probably seen them in the fruit section of the grocery store, looking like a banana but somehow different: bigger or greener or blacker. You’ve always wondered, what are these things, and what do I do with them? They’re plantains, of course, and we’re here to help solve the mystery of what they’re good for.

Of course, plantains aren’t mysterious to anyone who’s traveled to parts of Central and South America and Africa and elsewhere. They are a staple of the diet in many places around the world, and for good reason, as they produce fruit all year round and are hearty and durable. But here’s where it gets weird: Plantains are not actually different, genetically speaking, from bananas. Instead, bananas could be thought of as divided into two groups, dessert bananas and cooking bananas, and plantains belong in the latter category. However you slice it, plantains, as we know them, are often served cooked, in contrast to what we call bananas, which are most often eaten raw. They are less sweet and higher in starch than everyday bananas, but no less delicious. Caught your curiosity? Here are a few ways to try plantains and discover them for yourself.

Dried

If you’ve tried plantains, there’s a decent chance it was in dried chip form. They are fairly common in health food stores and bulk warehouses, and they make a nice addition to trail mix or just munching on their own. They are compact and tasty, and give potato chips a run for their money. Want to make your own? Here’s a recipe that calls for a dehydrator. Experiment with seasoning at will.

Baked

Another option is to pop plantains in the oven. These make a great side dish or a nice snack after you’ve let them cool. They’ll last a few days. Plantains are a good source of dietary fibre and potassium, so you’re getting something good out of it. The nice thing about baking them is you can easily experiment with flavors. Want to try them spicy? Go for it. Prefer a simple salty version? Be my guest. Here’s a tasty take on the baked approach.

Fried

It’s common to get deep-fried plantains as a side dish in South and Central America (they’re called plátano in Spanish). I ate a lot of them on a recent trip to Colombia. They’re really nice: a hearty, filling dish that can be both crunchy and soft, savory and sweet, alongside meat or underneath a fried egg or two. Hard to beat. Here’s how you can do platanos fritos yourself.

Dessert

The sugar content in plantains make carmelizing them fairly easy, and you know what that means: dessert. Here’s an option that includes coconut and cinnamon, and it could very well become your new favorite go-to post-meal treat. Give it a try and let us know what you think.

Ever tried plantains? What’s your favorite way to prepare them? Share your tips in the comments and on Twitter at @luvoinc.