Crinklecut

Crinkle-cut describes a style of food cut in which the edge or surface is corrugated into a wavy pattern. The ridges run along the length of the item, most commonly potatoes prepared as fries or chips, but the technique is also applied to other vegetables and processed snack products.

In potato products, crinkles are produced by passing a potato strip through a blade with a corrugated profile or by using a rolling die with a wave pattern. The ridges increase surface area, promote browning and crisping, and can help hold seasonings. Thickness and wave depth vary by product and equipment, which in turn affects texture and fry color.

Crinkle-cut fries are widely available as frozen products and are typically baked or deep-fried. The pattern also appears in crinkle-cut potato chips and in vegetable cuts used for roasting or steaming. The term can apply to other foods shaped with a similar ridged profile, including certain snack products designed to maximize crunch.

The crinkle-cut technique emerged in the 20th century and became common in commercial processing during the mid- to late 20th century. Today it remains a popular option for both home cooks and the food industry, valued for its distinctive appearance, grip on seasonings, and textural contrast between exterior crispness and interior tenderness.