Abstract: The frying performance of rice oil blend oil was evaluated by comparing with palm oil frying potato chips at 180℃ and the sensory preference,texture,crispness and stickiness of potato chips. The results showed that the poly-unsaturated fatty acid of crisps fried by rice bran oil blend oil was significantly higher than that of palm oil(P<0.05). And the overall sensory preference,texture,crispness and stickiness of potato chips fried by rice bran oil blend oil was significantly better than those of potato chips fired by palm oil(P<0.05). Moreover,the acid value and peroxide value of potato chips fried by rice oil blend oil had no significant differences with those of potato chips fried by palm oil(P>0.05)under the condition of accelerated oxidation,and both were much lower than those of national standard(GB16565-2003).The oryzanol was retained well. In a word,the rice bran oil blend oil showed a good frying performance.