Provided are non fried potato chips which have a reduced oil content because of being produced without frying in oil yet show a sufficient crispy texture and high meltability in mouth that cannot be achieved by conventional non fried potato chips and therefore are in no way inferior to potato chips produced by frying in oil. The non fried potato chips have been sufficiently puffed inside and have a number of pores. More specifically when a vertical section is observed the non fried potato chips show 10/mm or more of pores having a shorter diameter of 20 µm or longer and a porosity of 35 65%.
