Disclosed herein are non-fried potato chips that are produced without frying in oil to reduce an oil content but have a crispy texture and good meltability in the mouth, which cannot be sufficiently achieved by conventional non-fried potato chips, and are therefore comparable to potato chips produced by frying in oil. The inside of the non-fried potato chips is sufficiently puffed, and the non-fried potato chips have a number of pores. More specifically, the non-fried potato chips have 10/mm 2 or more holes with a short diameter of 20 µm or more and a porosity of 35% to 65% when their vertical sections are observed.本發明提供一種非油炸洋芋片，藉由不以油油炸地製造而降低油脂含量，並在習知之非油炸洋芋片不足的酥脆感之溶口度佳的口感上良好，與以油油炸而製造出之洋芋片相較而毫不遜色。本發明之非油炸洋芋片內部充分地膨化，存在多數空隙。更具體而言，觀察本發明之非油炸洋芋片之縱剖面，則短徑20μm以上之孔洞的數目為10個/mm2以上，空隙率為35~65%。
