Recipes Ingredients Meat & Poultry Pork Recipes Waffle Chips There's nothing better than crispy, homemade chips like these. Servings: 4 Jump to recipe Martha calls these waffle chips by their French name, gaufrettes. Aside from baking potatoes, like russets, vegetable oil for frying, and salt for seasoning, you'll need a mandoline to make them; this precise cutting tool makes easy work of the lacy waffle-cut potato chips. No blanching is necessary before you fry them because these delicate chips are so thin. Use a deep frier if you have one, or do like Martha and use your trusty enameled Dutch oven and a candy or deep-fry thermometer. They cook quickly—and are eaten even faster. No one can resist homemade waffle chips! Credit: Rob Tannenbaum The Difference Between Waxy, Starchy, and All-Purpose Potatoes What Is a Mandoline? A mandoline is a handheld kitchen tool used for thin, precise cuts. It's used for potato chips or waffle chips, but also for any time you need thin slices or julienned vegetables quickly. You can adjust the mandoline to make slices to a certain thickness, and it takes care of keeping the cuts even. If you haven't used a mandoline before, it does take a little practice to master the waffle chips. Slice the potato longways so you have a flat surface to cut on the mandoline, then make a straight cut, turn the potato 90 degrees, and make another cut to achieve a waffle-cut potato slice ready for frying. Make Ahead The waffle chips can be made in advance and kept in an airtight container at room temperature up to four days. In very humid weather, the chips may absorb moisture and soften. To recrisp them, heat them in a warm oven. Under these conditions, they are best made just one day in advance. How to Store Potatoes the Right Way—and Prevent Them From Sprouting Directions Cut potatoes using a mandoline: Using the fluted blade of the French mandoline, cut the potato into 1/8-inch-thick slices, creating the waffle pattern by turning the potato a quarter-turn after each slice. Transfer potato slices to a bowl of cool water to prevent discoloration. Heat oil and dry potatoes: In a heavy-bottomed Dutch oven or high-sided stockpot, heat the oil until a deep-frying thermometer registers 375°F. Remove about 12 potato slices from the water, place on a clean kitchen towel or paper towel, and thoroughly pat dry. Fry first batch of chips: Carefully slip the potato slices into the oil, and fry, moving slices with tongs or a slotted spoon, until golden, 1 to 2 minutes. Drain on paper towel and salt: Transfer chips to paper towels to drain, and sprinkle with salt. Repeat with remaining potato slices: Repeat until all the potato slices are fried. Let cool. 5 Crispy Potato Recipes to Try: Potato Chips French Fries Olive-Oil-Fried Potatoes With Aioli Rosemary Shoestring Fries Potato Pavé Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.