Abstract: The effects of particle size of potato chips on the quality of potato powder and noodles were studied. The basic physical and chemical indexes, free starch content and gelatinization characteristics of potato powder were studied, and the cooking quality, color, texture and sensory quality of potato noodles were investigated. Results showed the starch content and the peak viscosity of the potato powder decreased, the fat content and ash content increased with the increase of the particle size. The water absorption index reached the minimum value when the particle size was 3 to 4 mm, while the maximum tensile force and chewiness were the highest. The maximum tensile force, hardness, elasticity and chewiness had no significant change when the particle size was 2 to 5 mm, but the adhesive property of potato noodles made of potato with particle size of 3 to 4 mm decreased significantly in comparison to that of the noodles of particle size of 2 to 3 mm. Based on comprehensive consideration, the potato chips of 2 to 3 mm were the most suitable for preparing noodles.