Abstract: Studies indicate that cooking starchy foods under high temperatures produces acrylamide in those foods. Consequently, intensive investigations have been undertaken, on the potential health risk of this contaminant in the human diet. Fried products including potato chips and crisps have been reported to contain high levels of acrylamide. The study proposed to determine the effect of potato maturity on the levels of acrylamide in its fried products (chips and crisps). Stratified sampling technique used in harvesting of Solanum tuberosum tubers in an identified area within two seasons of two months for the first batch and four months for the second batch this were prepared to standard and cooked to standard cooking procedure. The chips and crisps were analytically prepared before they were analysed. potato chips and crisps recorded (0.692mg/kg) and (2.91 mg/kg) respectively as lower values compared to premature potato chips and crisps that found (2.91 mg/kg) and (68.731 mg/kg) as the highest values.