Background: The objective of this study was to develop and evaluate the properties of deep-fried groundnut oil and canola oil of potato chips at 180ºC during storage for 0-90 days. The demand for potato chips is still high worldwide. The potato slices were blanched at 90ºC for 5 minutes followed by pre-treatment control: T₁, with NaCl (1%): T₂, KMS (0.5%)+NaCl (1%): T₃, KMS (0.5%)+NaCl (1%)+CA(0.5%): T4, CaCl₂ (1%)+NaCl(1%): T₅, and then partially dried at 60ºC for 4 hours fried and compared with control samples. The storage depicted significant increases in mean moisture content and pH while there were decreasing trends in the mean values of ash content and acidity.

Methods: In this field-laboratory investigation during 2020-2023, different treatments of reduced moisture content and attractive golden color are found in this research. In the laboratory, the collected data from a hot air oven, pH meter, Acidity found from titrated value, and sensory evaluation. shown the table of different frying oils and different treatments.