Abstract: Thin potato slices are fried to chips in a two-stage operation. In the first stage the slices are fried in oil to a moisture content of 3-10% by weight. This product is removed from the oil and the moisture content is reduced to 1.5-2.5% by weight in a second stage by the supply of heat. To reduce the moisture content in the second stage at least a portion of the frying vapors substantially without false air and having a temperature of at least 120.degree. C., is guided from the space above the oil of the first stage to the slices removed from the oil.