Pairs of potato slices were blanched, soaked in a NaCl solution or water and fried. The originally adjoining faces of the chips were analysed for average L* a* b* color by digital photography and image analysis. Stepwise increases in blanching temperature (60, 65, 70, 75, 80 °C/5 min) gave rise to gradually darker chips above 65 °C, by a total of 9 L* units (P = 0.001). Slices soaked after blanching in a 3% NaCl solution for 5 min were consistently paler by 5 L* units (P = 0.0054) t han those soaked in water only. Change in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 °C/5 min (P = 0.0125). © 2005.