With L-cysteine as an indicator, the Maillard reaction intermediates (MRIs) derived from gluten peptides and xylose was prepared via Maillard reaction performed under two-stage increase of temperature. The optimal formation temperature and time of the MRIs were 80 ℃ and 60 min, respectively. By simulating the heating process of baked potato chips and adding the MRIs to baked potato chips, it was found that the MRIs could quickly produce more flavor compounds such as aldehydes, pyrazines and furans, and enhanced the baking aroma of potato chips. Moreover, the MRIs could also improve the color of baked potato chips. The principal component analysis (PCA) clearly revealed the difference between volatile composition in baked potato chips added with the MRIs and with Maillard reaction products (MRPs). In addition, the kinds and relative content of volatile compounds in baked potato chips were improved with addition of the MRIs. The MRIs of gluten peptides and xylose could enrich the chemical profile and provide potential flavoring properties to baked potato chips.