PROBLEM TO BE SOLVED: To provide, as a non-fried potato-based snack confectionery, one that is superior in taste and flavor than conventional products.SOLUTION: Provided is a process for producing snack confectionery including: a breadmaking step for producing potato bread using a dough containing, in mass ratio, 1 to 50 potato ingredient per 100 of wheat flour； a storing step to store the potato bread after the breadmaking step at 0 to 14°C for 24 hours or more； a cutting step of cutting the potato bread after the storing step into small pieces of a predetermined shape； and a baking step of baking the small pieces at 140 to 200°C to reduce the moisture percentage content of the small pieces to 5 mass% or less. Also a non-fried potato-based snack confectionery produced by the production process.SELECTED DRAWING: Figure 1【課題】ノンフライのポテト系スナック菓子として、従来品よりも味と風味に優れたものの提供。【解決手段】質量比で、小麦粉１００に対して１～５０のじゃがいも成分を含有する生地を用いてじゃがいもパンを製造する製パン工程と、製パン工程後のじゃがいもパンを０～１４℃で２４時間以上保管する保管工程と、保管工程後のじゃがいもパンを所定形状の小片に切断する切断工程と、小片を１４０～２００℃で焼成して、小片の水分含有率を５質量％以下にする焼成工程とを有するスナック菓子の製造方法。前記製造方法で製造されたノンフライのポテト系スナック菓子。【選択図】図１
