The purpose of the present invention is to provide a production method that obtains non- fried potato chips having a low fat content as a result of being produced without being fried in oil , and not being inferior in flavor or texture to potato chips produced by frying in oil. This production method for potato chips is characterized by including: a first heating step in which sliced potato is heated by having a high- temperature, high- speed air flow of at least 100°C blown thereupon while water is being added and a second heating step in which , after the first heating step , the sliced potato is heated by having a high- temperature, high- speed air flow of at least 100°C blown thereupon while water is not being added or less water is being added.
