Acrylamide is a chemical contaminant that is driven from heat induced reaction between asparagine and reducing sugars during process. This study is aimed to investigate the most effective pre-frying heat treatment as a preventive action on acrylamide formation during frying of potato strips. Acrylamide was determined in potato strips samples using High Performance Liquid Chromatography with UV detector (HPLC-UV) technique. Immersing samples in boiled water (BW) treatment was carried out for 30, 60 and 90 Sec. Also, exposing samples to water vapor (WV) treatment was carried out for 30, 60 and 90 Sec. Exposing samples to microwave treatment was occurred by exposing potato strips to different microwave powers P1 (385 W), P2 (540 W) and P3 (700 W) for 30, 60 and 90 sec. of each power level. Results showed significant differences (p