General:
* Slice: This is a very common and versatile term.
* Shred: Implies a rougher cut, perhaps with a tool like a grater.
* Julienne: A specific culinary term for cutting into long, thin strips.
* Dice: This usually refers to smaller cubes, but you can use it for long thin strips if you want to emphasize the shape.
More specific:
* Carve: More formal, often used for meat.
* Cut: A very general term, but works in most cases.
* Mince: This usually refers to very small pieces, but you can use it for strips if you want to emphasize the fineness.
* Pare: This usually refers to peeling, but you can use it to suggest a more careful, precise cutting.
More descriptive:
* Thinly slice: Emphasizes the thinness.
* Long strips: Clearly defines the shape.
* Fine strips: Emphasizes the narrowness.
The best word to use depends on what you're cutting, the desired size and shape of the strips, and the overall tone of your writing.