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5 Great Recipes to Try With Your Mandoline


Mandolines are essential in restaurant kitchens for making uniform slices quickly and consistently, whether it's for homemade potato chips, waffle-cut fries, or a beautifully composed salad. They aren't just for restaurants, though: Mandolines are also incredibly useful for home cooks. Once you get a handle on using one, you'll be whipping it out all the time for all sorts of recipes.

But not all mandolines are created equal. When you're shopping for the right one, you need to consider quality, safety, functionality, and versatility—and the OXO Chef's Mandoline 2.0 checks all the boxes.

This mandoline takes uniform slicing to a new level, offering 17 different thickness settings, so you can make the thinnest, one-millimeter lemon slices for a cocktail or perfect nine-millimeter slices for a tian. Beyond that, it has built-in settings to create crinkle, waffle, French fry, and julienne cuts (hello, homemade French fries!). The angled stainless steel blade is sharp enough to slice through soft foods like tomatoes and hard foods like carrots. They'll all slide easily down the textured stainless steel runway, which prevents whatever you're slicing from sticking.

Perhaps the most important consideration when you're using a mandoline is safety—getting your hand in the way of that blade can be very dangerous. Luckily, OXO has you covered. The sturdy metal foot and non-slip grip keep the mandoline in place as you use it; the unused blades are hidden, so they don't get in your way; and OXO provides a spring-loaded food holder that not only keeps your hands safe but gives you even more leverage to confidently go about your slicing.


If you decide against the food holder, we recommend using one of OXO's cut-resistant gloves, which come in three sizes and are designed for both lefties and righties. No matter what, always work slowly and carefully. Once you're ready to start using your mandoline, we have some great recipes to try.

Extra-Crunchy Potato Chips

If we were you, the first thing we'd make with a new mandoline is potato chips. Simply adjust the mandoline to slice some russet potatoes at ⅛ inch, and you're ready to go. Oh, and the trick to getting them extra crispy? It's all in the vinegar.

Get the recipe for Extra-Crunchy Potato Chips here.

Provençal Tian


[Photograph: Daniel Gritzer]

A mandoline is essential when you're making a dish as beautiful as a tian. (If you're unfamiliar, it's a casserole of layered thin slices of yellow squash, zucchini, and eggplant.) Not only are uniform cuts important for the look of the dish, but they also ensure that every vegetable cooks evenly. No worries about half the zucchini ending up hard while the other half cooks to mush—mandoline to the rescue.

Get the recipe for Provençal Tian here.

Summer Squash Salad With Goat Cheese, Fennel, and Dill

This bright, creamy, and tangy raw-vegetable salad is far more than the sum of its parts. Keeping the squash raw ensures a nice crunchy bite—and using a mandoline means that your slices won't end up too thick to enjoy. Goat cheese offers tang and richness, making this an elegant dinner-party dish that everyone will devour.

Get the recipe for Summer Squash Salad With Goat Cheese, Fennel, and Dill here.

Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes


[Photograph: J. Kenji López-Alt]

As the weather starts to get a bit chillier, it's time to break out the fall vegetables. Raw beets are an ideal vegetable for the mandoline: They're hard enough to retain their shape, the physical act of slicing them releases their sugars, and their color brings brightness to any dish. This particular salad features the colorful beets alongside peppery radishes and flax seeds, all atop hearty winter greens. It doesn't get more seasonal than that.

Get the recipe for Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes here.

Perfect French Fries

The French fry cut on the mandoline is ideal for, you guessed it, perfect French fries. In addition to that fine cut, Kenji's recipe for deliciously thin and crisp homemade French fries relies on a trip to the freezer, a double fry, and an all-important dash of vinegar added to the cooking water. It may be dangerous, but we suggest you make a double batch.

Get the recipe for Perfect Thin and Crispy French Fries here.

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