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For paper-thin slices of vegetables, it’s hard to beat a mandoline. Although some mandolines can cost as much as $175, a $35 plastic slicer–sold at cookware shops and some department stores–is worth trying. Though it is not as versatile or precise as the more expensive models, it is portable and a good choice for cooks with simple needs.
To slice on a mandoline, simply impale vegetables, such as raw potato halves, on the underside of the protective guard that also serves as a handle. Then slide the potato over the attached flat blade. Most mandolines have attachable serrated blades that produce small, medium or coarse shreds or julienned slices.
