Shoestring fries and very finely cut fries, sometimes they’re fried within an inch of their life and are basically just french fry crust (for those that just want a crunch), however if done well, they’re crunchy on the outside like a potato chip/regular french fry, but still have a little cooked potato on the inside to bite through. Think of running a Russet potato through a spiralizer and then frying the result…I’m not a fan because they’re usually not done correctly