Thin potato crisps (2 mm) were fried at 170degreesC, 180degreesC and 190degreesC for various times from 10s to 180s inclusive. It was found that definite oil uptake, moisture loss trends exist during the frying process. No significant difference in the oil uptake or moisture loss rates between flat-cut and ridge-cut crisps exists. Also found in this study was that an increased oil temperature promoted higher moisture loss rates. In turn, the higher moisture loss rates contributed to a higher oil uptake rate. It was found, based on the volumetric plots of oil content vs. water content, that the oil uptake rate was proportional to the moisture loss rate. As a result, it has been shown that there is a possibility of having a characteristic curve of oil uptake against moisture content.