The aim of the investigation conducted was determination of the effect of different drying methods (in hot air flow, vacuum and vacuum-microwave dryers) on fat content, texture, colour and sensory properties of potato chips. The material for our investigation were potato chips fried in palm oil at the temperature of 175°C to range 20%, 15% and 5% of moisture and then post-dried using different methods to moisture level below 2%. Control sample were potato chips fried to less than 2% moisture. The following parameters were the subject of determination: moisture, fat content, texture – using Instron 5544 device, colour – by Minolta CR-200 colorimeter, and sensory properties (like colour, flavour, taste and texture – according to 1-5 point scale). Investigations proved that shortening frying time and then post-drying decreases fat content in chips product and increases chips hardness, as well as results in chips lighter colour. It was suggested that post-drying applied at lowered pressure requires assorting appropriate parameters of the process.