Epidemiological studies indicate that the dietary salt intake has positive association with blood pressure and hypertension, been directly related to the development of cardiovascular disease. According to World Health Organization, the healthy limit is 5g sodium chloride/day (2000 mg of sodium) (WHO, 2011), and according to Brazilian Health Ministry (2011) the Brazilians consume an average of 12 g sodium chloride/day (4800 mg NaCl/day). Faced that, the reduction of salt (sodium chloride) in food is one of the major challenges facing the food industry today. The aim of this study was to determine the ideal salt content and then develop a reduced sodium shoestring potatoes through the use of salt substitutes, monosodium glutamate and potassium chloride. The optimum salt content in shoestring potatoes was determined by ideal scale. For the development of shoestring potatoes with reduced sodium content was conducted a mixture design, where the factors studied were sodium chloride, monosodium glutamate and potassium chloride. The 10 formulations of shoestring potatoes generated by the design were submitted to the acceptance test. The ideal salting on the shoestring potatoes found was 1.6% of sodium chloride, a value well below the level found in the market (about 2%). The reduction of 40.61% of the sodium content can be achieved without adverse effect on the sensory quality of the product by simple substitution of 1.6% sodium chloride by 0.8% sodium chloride, 0.429% monosodium glutamate and 0.693% potassium chloride. Concludes that it is feasible the elaboration of reduced sodium shoestring potatoes.