Abstract: The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in light of the global trend to consume healthy products with low calories and oil. The process of deep-fat frying results in sensorial characteristics such as smell, flavour, colour and texture which are much appreciated by all ages and social classes, as the oil is incorporated into the food, occupying part of the space left by the water and thus increasing its palatability. Samples of sweet potatoes were washed, peeled, sliced into 3 mm thickness chips and fried in a deep-fat fryer with palm olein and stearin at a proportion of 1:30. The sweet potato chip frying process was evaluated according to the rotational central composite design with 2 independent variables: (1) temperature and (2) frying time. The moisture content, colour and incorporated oil content were considered as process-dependent variables. The optimum conditions for deep-fat frying sweet potato chips in palm olein were found to be: temperature of 160°C and a frying time of 3 min and 30 sec. The chips presented a moisture content of 7.43% and oil content of 14.46%. For palm stearin, the optimum frying time was the same as that found for palm olein, however the optimum temperature was 180°C. The chips presented a moisture content of 3.47% and oil content of 13.1%.