I haven't done much with ripe (sweet) plantains, but we enjoy green plantains occasionally. I peel them, then cut them into one inch long cylinders and deep fry until golden. Then I place them between two heavy paper bags and press down with the palm of my hand, squishing each one individually until flat and 1/4-1/2 inch thick. At this point they are roughly 3 inches in diameter and look like a child's drawing of the sun. Fry them again until all exposed plantain is golden, sprinkler with salt and pepper while still hot and enjoy. They are very similar in taste to a potato. My kids dip them in ketchup.