The objective of this work was the development of crispy chips of potato and free of oil and conservatives, using convective drying and microwave vacuum drying. The convective drying was performed at 60 °C, RH 29.9% and Var 1.01 m s-1 and microwave vacuum drying was carried out at a constant pressure of 30 mbar, while the temperatures of the samples was monitored. The results showed that the microwave vacuum drying had advantages over the process time, which was 16 times greater. Furthermore, the samples presented a crunchy texture and crisp structure.