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Made into a crispy textured slice of onion, this food product is typically used as a garnish to be placed as a topping over baked foods.

A short name commonly used to reference French-fried potatoes, the narrow potato product 3 to 4 inches in length and 1/4 inch square that is most often served in restaurants.

A thin strip of potato, usually cut 3 to 4 inches in length and about 1/4 to 3/8 inches square that are deep fried until they are golden brown and crisp textured on the outside while remaining white and soft on the inside.

A kitchen utensil used to cut uniform shapes for French fries from raw potatoes. There are a variety of different types of cutters available that manually control the width and depth of the cut, but typically not the length.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.