A manufacturing method of a potato chip includes the following steps of material selection, cleaning at the first time, peeling, cleaning at the second time, slicing, cleaning at the third time, blanching, drying and separation, liquor pouring, frying, mixing, inspection and metering and packing and warehousing. According to the manufacturing method, pulps on a plurality of sections of a fresh potato are eliminated through light salt brine washing, impurities are prevented from being mixed in the frying process, and generation of poisonous substances such as nalkane, monoolefine, phenois and keto is prevented. Liquor pouring is carried out due to the fact that ethyl alcohol in alcohol enables cell primary pulps left on the potato after cleaning to fall off and rapidly deposit and enables moisture to quickly volatilize and peculiar smell to be eliminated. Due to the fact that powder removing is carried out two times, powder in oil is little, and the fried potato chip is pure in taste; resources are saved due to the fact that 5% of salt water facilitates dissociation of the pulps, if clean water is used, 4-5 times more clean water will be used, and accordingly the resources are greatly saved.