The storage stability of potato chips removed from a continuously operated fryer at various time intervals was estimated by the rate of increase of peroxide value and conjugated dienes of the oil absorbed in the chips. Operation temperature varied from 155 to 195 degreesC. The extent of deterioration of potato chips was correlated with the oxidation indexes of frying oil. The results showed that peroxide value and conjugated dienes increased linearly with storage time. The rates of increase were higher for higher frying temperature and longer process time, and correlated linearly with the oxidation indexes of the frying oil at the moment that the chips were removed. (C) 2004 Elsevier Ltd. All rights reserved.