Crinkle-cutting

Crinkle-cutting is slicing that leaves a corrugated surface.

It can be done to enhance the texture or mechanical properties of food.

Crinkle-cutting French fries makes them absorb more fry oil, as well as increasing their ability to retain dipping sauce.

This increases the surface area relative to the volume, exposing a larger area to the cooking process and allowing more water vapor to escape, resulting in a product that is crisper, and perhaps tastier as more of it is subject to the browning and flavor-producing effects of the Maillard reaction which takes place during cooking.

[2][3] This cooking article about preparation methods for food and drink is a stub.