Abstract: The relationship between 5 organoleptic properties of potato chip quality (e.g. appearance, taste, odor, crispiness and overall acceptability) and 11 indices of physico-chemical end-point measures were studied for refined, bleached and deodorized RBD palm olein, over a period of 5 days of deep-fat frying. Taste attributes of fried potato chips produced the strongest correlations with chemical parameters of oil quality. The use of data derived from day 5 of frying produced significant (P<0.05) results for all sensory attributes of potato chips and cooking oil parameters examined. In particular, lipid thermo-oxidative decomposition products significantly (P<0.05) influenced the overall acceptability of fried product. Specifically, peroxide value and the absorbance measurement recorded at 268 nm were shown to be the best parameters for predicting different sensory characteristics of deep fat-fried potato chips. Nutritional quality of RBD, as evaluated by the C18:2/C16:0 ratio did not correlate well with sensory scores after day 1 of frying, but was significantly (P<0.05) correlated with changes in organoleptic quality following prolonged (e.g. 5 days frying) processing.