Reduction of acrylamide formation in potato chips in the relation of frying temperature and different pretreatments before frying was studied. Potato chips were fried at 140^˚Cand 160 ^˚C for 7 min. , with different pre treatments prior to frying  such as :Blanching at 100^˚C for 5 min ; immersing in water  and  different solutions for 10 min : water as control at 25 ^˚C ,warm water at 40^˚C and  hot water 90^˚C  , Electrolytic salt solutions : Cacl₂ and Nacl₂ ; organic solutions; citric and  acetic acids , the concentration of  solutions was 10g/ l at 90 ^˚C . Results of HPLC indicated that potato chips blanched at 100 ^˚C for 5 min. had the lowest acrylamide content 13.2±0.91and 51.5±2.71  µg/ kg when compared with control potato chips and other treatments at 140^˚ and 160 ^˚C . Immersing in organic acids solutions namely citric and acetic acid and electrolytic salt solutions like Cacl₂(Ca²⁺)and Nacl(Na¹⁺) lowering the acrylamide content in potato chips fried at 140^˚C and 160 ^˚C in compare with potato chips immersed in, water at 40, 90^˚C and
25 ^˚C (control). Immersing potato chips in Cacl₂ 10g/ l for 10 min. caused a highly considerable reduction in acrylamide ( 88.96 and 75.28 %) at 140 ^˚C and 160^˚C respectively. A considerable decrease in reducing sugar % was observed in all fried potato chips at 140 ^˚C for 7 min. in compare with those fried at160 ^˚C . Pre frying treatments were improved the sensory properties namely colour , taste, odour, crisps and oil uptake for all potato chips fried at 140^˚C and 160^˚C except  color for potato chips immersed in acetic and citric acid solutions . From , healthy safe quality point of view all tested pretreatment fried potato chips at 140^˚ and 160^˚C were ranged in the legal permissible level of acrylamide (21-140 µg/ kg / day ) of body weight 70 kg according to WHO(2005). So, It could be concluded that pre frying treatments (immersing in different solutions, temperature and pH) had a clear inhibitory effect on the acrylamide content and formation in potato chips during frying at 140^˚C and 160^˚C and these results are within  the safety legal limit of acrylamide .