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The diploma thesis deals with the evaluation of potato variety impact on final chips sensory quality. Lab experiment was focused on three potato varieties used in INTERSNACK Choustník, a.s. production process, where dry matter, starch con-tent, reducing sugars and texture traits were evaluated. Lastly, chips´ sensory analysis made of given varieties was examined. Company secret did not let us re-veal the real names of potato varieties, so they are identified by Slovak alphabet letters: A, B, and C. The best sensory quality was measured in chips produced from B variety, characterised by suitable chemical parameters for chips processing. The other variates are suitable for chips processing as well, but the final chips´ sensory evaluation reported some irregularities, which could cause in C variety the higher content of reducing sugars, and in A variety agrotechnology issues.