The purpose of this study was to assess if the number of microorganisms present in industrially manufactured chips changed during their frozen storage. Two-hundred and fifty samples of frozen chips were subjected to a study. Chips, wrapped in original plastic bags, were stored at -20ºC for 4 months. Total plate count, the numbers of coliforms, coagulase-positive staphylococci, moulds and yeasts and the presence of Salmonella spp. and Listeria monocytogenes were determined directly post production (freezing) and after 1, 2, 3 and 4 months of storage. Initial total plate count ranged from 1.30 to 3.15 log CFU x g^-1. Coliforms were detected in 18% (mean 1.67±0.30 CFU x g^-1), whereas moulds and yeasts – in 58% (mean 1.74±0.31 log CFU x g^-1) of samples tested. Neither coagulase-positive staphylococci nor Salmonella spp. nor Listeria monocytogenes were found in material studied. After 1 month of storage all the microbiological parameters decreased; the changes were insignificant, however. The stabilization of all microbiological counts was noted during consecutive months. Consequently, the level of post-production contamination seems to be the main determinant of the shelf life of frozen chips.