Abstract: A trial was conducted to study the quality evaluation of Canola oil during deep fat frying of potato chips in the Department of Chemistry. Various physical and chemical parameters of the fried oil were determined. The results revealed that specific gravity, refractive index, viscosity, acid value, saponification value and peroxide value increased with frying time. Iodine value decreased with increasing frying time during frying of potato chips. The results concluded that we should avoid extensive heating and indiscriminate frying as much as possible if we want to secure our health.