Fried potato chips were prepared from 'Atlantic' potatoes using low temperature vacuum frying. A four-factor, three- level was used to optimize operating parameters to minimize acrylamide content. The optimum frying conditions were found to be 100 ℃, 90 s and 0.044).06 MPa for temperature, time and vacuum pressure, respectively. Fried potato chips under these conditions contained much less acrylamide (0.64 mg/kg) but had comparable c...