This is a beloved snack or side to a meal in our house. Very tasty. With these plantains in particular I let them get very yellow and dark before peeling and then slicing up and frying in a pan in butter on low to low-medium heat. They are sweet and hot from the pan this way hence the cooling succulence of the sour cream dip.
If you want a different taste experience altogether you can peel, slice up and fry while they are still green on the outside. This way they have a taste and texture that is almost identical to a potato. You then season to suit with salt, and eat like you would a potato with ketchup or whatever your fancy.
Shayla has enjoyed this Central and South American foodstuff since I introduced it to her a year and a half ago. We serve it as a part of breakfast with eggs and beans or as just a snack in the afternoon depending upon our taste for 'sweet' or 'savory' and where the plantains are in their ripening process.
Use your imagination; you can do all sorts of things with plantains. You can incorporate salsa into the recipe. You can allow them to get sweet and then sauté them in your favorite curry with butter or ghee, then serve them with an Indian pickle or chutney on the side. .......The possibilities are endless.