Described is a method for the preparation of dried crunchy potato bodies as consumable upon rehydration, comprising the steps of providing potatoes, cutting the potatoes of step in bodies having a thickness of 3.5 mm or less, heating the potato bodies of step to a temperature of 140°C or less, blast chilling the heated potato bodies to 1 0°C or less, and drying the potato bodies to a dry matter content of at least 90 w/w% at a temperature below 0°C.
