An object of the present invention is to provide a manufacturing method which, by not frying in oil, yields non-fried potato chips that have a reduced fat content, yet compare favorably with fried potato chips in terms of flavor and texture.The method for manufacturing potato chips of the present invention is characterized by comprising, after conducting a heating process with respect to sliced potato by using superheated steam, a step of heating process by blowing a high-temperature high-speed airflow at 100℃ or higher.本發明之目的在於提供一種,獲得藉由未以油油炸地製造而降低油脂含量,且對於以油油炸而製造的洋芋片在口味及口感方面毫無遜色之,非油炸洋芋片之製造方法。本發明的洋芋片之製造方法,其特徵為包含如下步驟:對切片馬鈴薯,施以過熱蒸氣之加熱處理後,噴吹100℃以上之高溫高速氣流而進行加熱處理。
