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 of manufacturing potato chips of the present invention includes a first heating step in which heating is performed by blowing a high-temperature high-speed airflow at 100℃ or higher while supplying moisture, and a second heating step, performed following the first heating step, in which heating is performed by blowing a high-temperature high-speed airflow at 100℃ or higher while supplying either no moisture or a reduced amount of moisture.本發明之目的在於提供一種非油炸洋芋片之製造方法,其所製得之洋芋片因未以油油炸製造而能降低油脂含量,且相對於以油油炸製造的洋芋片在口味及口感方面毫不遜色。本發明的洋芋片之製造方法,其特徵為包含如下步驟:第一加熱步驟,給予水分並噴吹100℃以上之高溫高速氣流而加熱;以及第二加熱步驟,於該第一加熱步驟後,不給予水分地,或將給予之水分的量減少,噴吹100℃以上之高溫高速氣流而加熱。
