In April 2002, Swedish researchers shocked the food safety world when they presented preliminary findings of acrylamide in some fried and baked foods, most notably potato chips and French fries. Asparagine is an aminoacid precursor of acrylamide formation through Maillard reaction. Asparaginase enzyme converts free asparagine into aspartic acid; another amino acid that does not form acrylamide and also maintains intact the food sensorial properties. The objective of this research was to compare the effect of different temperature-time asparaginase treatments over the acrylamide content of potato chips. Control and asparaginase treated potato slices (Verdi variety, diameter: 40 mm, width: 2.0 mm) were fried at 170 °C for 5 min. Potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control A); (ii) Blanching in hot water at 85 °C for 3.5 min (control B); (iii) Immersing in a 10000 ASNU/l asparaginase solution at 40° C for 20 min; (iv) Immersing in a 10000 ASNU/l asparaginase solution at 50° C for 10 min; (v) Immersing in a 10000 ASNU/l asparaginase solution at 50° C for 20 min; (vi) Blanching in hot water at 85°C for 3.5 min plus immersing in a 10000 ASNU/l asparaginase solution at 40° C for 20 min; (vii) Blanching in hot water at 85°C for 3.5 min plus immersing in a 10000 ASNU/l asparaginase solution at 50° C for 10 min; (viii) Blanching in hot water at 85°C for 3.5 min plus immersing in 10000 ASNU/l asparaginase solution at 50° C for 20 min. Soaking blanched potato chips in a 10000 ASNU/l asparaginase solution for 20 min at 50°C was the most effective time-temperature combination asparaginase treatment in order to diminish the acrylamide content in potato chips in -90 %.