How To Use Your Chef’s Mandoline
Words Amalia Safran
What can you do with a mandoline kitchen slicer? Well, for one thing, make French fries! Use these easy tips and tricks for achieving restaurant-quality results for fries and other vegetables with your Chef’s Mandoline.
A mandoline is an essential tool for getting evenly sliced veggies every time (or making your own waffle fries!). Choose the right mandoline for your cooking needs, and the proper setting, and you’ll be slicing and dicing your way to professional-looking fries, pickles, zoodles, and more in no time.
Fries of all Shapes and Sizes
Consistent, perfectly cut French fries—like the kind you find in a restaurant—can be tough to mimic at home with just a knife. They end up in all sorts of shapes and sizes and never feel the same as their restaurant equivalent. Plus, it takes a lot of time—and a lot of slicing—to make a lot. The mandoline makes it easy to make mountains of delicious fries, of all kinds.
Mandoline setting: Straight blade, 1/4 inch square
If you like a classic fry (think McDonalds consistency), cut a potato in half lengthwise, place the cut side down and push firmly with the food holder. The results will be a pile of fries, all the exact same thickness
Mandoline setting: Wavy blade, “Waffle (#)” setting
Cut your potato in half widthwise and place the cut side down. Between each slice, rotate the potato and food holder 90 degrees. If thicker waffle fries are your thing, set the thickness dial one click thicker than the waffle setting. If you prefer thinner ones, set the thickness dial one click less than the waffle setting.
Mandoline setting: Straight blade, ⅛ inch square -julienne
For thin, crispy fries, switch to the julienne setting and cut your potatoes in half lengthwise. You’ll get a large batch of matchstick slices of potatoes in seconds.
Crinkle Cut Pickles
Mandoline setting: Wavy blade, 3/16-inch to ¼-inch depending on preference
Ever wanted to make crinkle cut pickles for burgers you’re grilling at home? Use the wavy blades on cucumbers and pickle the slices to pile on sandwiches or burgers (or eat right out of the jar).
Mandoline setting: Straight blade, 3/8mm
Slicing up a long eggplant with a knife can be challenging—who wants uneven slices of eggplant in their eggplant parmesan? Try using the mandoline for long, even slices that won’t fall apart when you bread them.
Thick or Thin Tomatoes
Mandoline setting: Straight blade, any thickness!
Good tip: Tomatoes are more delicate and take less pressure, so it’s best to stay light on the food holder. If your tomatoes are extra soft, we like to use a shimmying technique. Slide your tomato across the blade, but wiggle it back and forth with each slice – just like how you would use a sawing motion with a knife. It will keep the tomato and all its great juices intact.
Mandoline setting: Straight blade, ⅛ or 3mm-julienne
Spiralizers are a great way to get zucchini noodles for a healthy alternative to spaghetti, but did you know you can also get them with the mandoline? Cut your zucchini in half lengthwise and use the julienne cut on the mandoline. You’ll get long, thin strips of zucchini that pair well with sauce and cheese.
Mandoline setting: Straight blade, 1mm
Adding thin carrot medallions to a boring salad will instantly transform it and make it look like a professional chef helped out.
Looking for more recipe ideas? Check out how some of our favorite bloggers used their Chef’s Mandoline:
- Taste of Southern’s Summer Vegetable Casserole
- The Spiffy Cookie’s Homemade Veggie Chips
- Petit Bakes’ Apple Blackberry Cake
- Bijouxs’ Marinated Cantaloupe Salad with Honey, Black Pepper & Basil