Pulsed electric field (PEF) systems have recently been applied in food processing methods to maximize desired outcomes in extraction, texture, dehydration and microbial mitigation. PEF uses electric fields to form pores in cell membranes. In potatoes, these pores facilitate the flow of cellular material like reducing sugars (glucose and fructose) and asparagine (Asn), which are the reagents in the Maillard reaction producing acrylamide. Acrylamide is a suspected carcinogen that is regulated by the European Union and California (proposition 65). We hypothesize that PEF treatment followed by rinsing can reduce acrylamide in fried potato chips. In this study Lamoka potatoes were PEF treated, sliced into chips, rinsed and patted dry. The fried chips were assessed in thirty second intervals during cooking for oil, temperature, moisture, acrylamide, reducing sugars, and Asn. Preliminary data indicates that PEF treatment significantly reduces the frying times and temperatures directly reducing acrylamide formation. Due to the Maillard reaction, the Asn and reducing sugars concentration in a single sample should decrease as cook time increases and acrylamide forms.