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In order to develop color of potato chip made from Superior variety and Irish Cobbler variety, various conditions on NaCl and CaCl₂ contents, heat treatment and soaking time were applied. The content of reducing sugar decreased by 30∼40% in blanching without NaCl and CaCl₂. In NaCl soaking case, reducing sugar content decreased by 15∼30 %, however, partial colorization was appeared that the sample turned to brown. In the sample that were soaking in NaCl solution and heat treated, reduction of reducing sugar was 40% and desirable time for heat treatment was 5 min and 7 min. In the sample treated CaCl₂ solution, reduction of reducing sugar was 25∼30% and then color was not acceptable. In the sample soaking CaCl₂ solution and heat treated, seducing sugar content rapidly by 50% and the color development was the most ideal.
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