Method (1) for preparing pre-cooked potato chips, for preventing discoloration and oxidation of non-prefried potato chips upon opening their packaging, characterised in that it comprises the following steps: the blanching (4) of raw pre-cut potato chips at a temperature of 70 to 90°C, and for a sufficiently long time between 5 and 30 minutes, which is chosen such that the guaiacol discolouring time in a peroxidase test (9) on the potato chip is longer than 15 seconds the cooling (7) to a core temperature of between 0°C and 4°Cand the packaging (8)in bags in an inert or low-oxygen atmosphere.
