Plantain Fries with Queso Fresco Dip Recipe

Looking for a new game day snack to serve to your guests?  How about a salty, crispy chip that is the perfect vessel to scoop up any dip or salsa? Have you tired plantain chips?

No, well my friends you are missing out. Don’t confuse the taste of a sweet banana to a hearty plantain. Plantains are thick, study and can be fried, sautéed or baked. They are often served as a side dish or made into a dessert in Latin cuisine. But today we are slicing them thin, frying them and serving them up with a tangy queso fresco dip.

When selecting your plantain look for a less-ripe green plantain that is firm to the touch. When sliced they hold up to the heat from frying and provide the perfect crunch in chip form.

Plantain Fries with Queso Fresco Dip Recipe

I simply sprinkled my chips with salt, but feel free to play around with spices and herbs. I used a mandolin to keep my slices uniform in size, but a sharp knife can be used also.

Plantain fries with Queso Fresco Dip
Recipe type: Appetizer
Serves: 4
  • For Chips:
  • 4 pounds plantains, green
  • 4 cups vegetable oil
  • 2 pounds green plantains
  • For Queso Dip:
  • 12 oz queso fresco, crumbled
  • ½ cup cilantro
  • 1 cup crema Mexican
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. For Chips:
  2. Heat oil to 350 degrees in a Dutch oven or heavy pot. Cut the ends off of each plantain, cut silt lengthwise down the plantains and peel. Halve each plantain and carefully using a madnoline or vegetable peeler slice the plantain into thin slices. Fry plantains in batches until golden brown on each side, about 2-3 minutes. Drain on paper towels, season with salt and serve warm with queso fresco dip.
  3. For Queso Dip:
  4. Combine all ingredients in a bowl and stir to combine, serve with plantain chips.