Technique: Gaufrette

Also known as the waffle cut. Just about any large, seedless vegetable (such as potatoes or carrots) can be used with this technique provided it is firm enough to slice on a mandoline.

Adjust the mandoline so that the ridged blade is exposed by approximately 1/8 of an inch.
Remove the peel from the vegetable. Hold the vegetable at a 45 degree angle, and run it over the ridged blade of the mandoline. Discard the first slice, as it will be unusable. Turn the vegetable sideways 45 degrees in the opposite direction, this will make the first waffle-cut slice. Repeat the process, turning the vegetable after each pass over the blade to maintain the waffle-cut. If using potatoes, place the slices in cold water to keep them from oxidizing.

To make potato gaufrette:
Heat oil to 350 degrees F in a 1-gallon pot.
Working in batches, add the potato slices a few at a time to the hot oil.
Turn occasionally to ensure even browning, and cook until golden brown and crispy, about 3 to 4 minutes. Using a slotted spoon or strainer, remove the chips from the oil and place on a paper-lined plate and sprinkle with the salt.