Fried products such as chips and French fries are very popular for their appealing golden colour, crispy texture and distinct flavour. However, the significant amount of oil absorbed during frying negatively affects the nutritional value of food. In addition, oil degradation due to repeated use during frying poses a negative health impact. The general aim of this thesis is to reduce the adverse health impact of fried snacks, such as potato chips and French fries. Chapter three studies the effect of high pressure as pre- treatment before frying. High pressure was found to reduce frying time but the oil content was increased marginally. The process conditions were inadequate to cause starch gelatinization which was evident in microscope images. Chapter four investigates the nutritional stability of a blend of palm olein and canola oil. A blend that contains considerable amounts of polyunsaturated fatty acids, tocopherols and tocotrienols, all components being desirable attributes of oil. The concentrations of those compounds were satisfactorily retained after repeated use of oil and the oil extracted from the fried chips was found to contain the same concentrations of fatty acids as frying oil. Chapter five examines the provenance of oil in French fries that is commonly prepared in two steps: par-frying and finish-frying. It was found that par-frying oil is expelled during finish-frying, and this occurs during the early stages of frying. Hence, the dominant oil is the finish frying oil. Chapter six demonstrates an attempt to replace frying oils with molten glucose to produce a fat-free product, so called glucose fries. In glucose fries, similarly to French fries, a crust was formed and the colour and texture development was comparable. The caramleizaion of glucose at high temperatures and the increased content of glucose in the product are some limitations in the process. The thesis has demonstrated the possibilities to reduce the negative health outcomes of fried products.