Background: Acrylamide (ACR) is produced in the chemical industry with high volumes such as water-soluble polymers and synthetic organic chemicals. The presence of acrylamide in food was initially assumed to be a result of exogenous contamination. Alarming levels of ACR were first to be discovered in a variety of cooked foods by a Swedish group. The highest levels have been detected in potatoes [fried potato chips and french fries] and grain-based cooked foods using very high temperatures. ACR has major toxic effects on various body systems through multiple mechanisms. ACR was classified as a probable carcinogen to humans. Objective: The present work aimed to discuss these possible toxic effects on humans, mechanisms, and safety of exposure. Methods: We researched for data on [Acrylamide, Neurotoxin, Fried potato chips, and French fries] at PubMed, Google Scholar, and Science Direct. However, only the most recent or extensive study was taken into account between August 1999 and September 2022. References from related works were also evaluated by the writers. There are not enough resources to translate documents into languages other than English, hence those documents have been ignored. It was generally agreed that documents such as unpublished manuscripts, oral presentations, conference abstracts, and dissertations did not qualify as a legitimate scientific studies. Conclusion: Daily consumption of food processed at high temperature make humans at great risk of chronic ACR toxicity which affects greatly human health. Screening for ACR and its active biomarkers in blood and urine is essential in highly susceptible populations as in occupational exposure.