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Proper oil is one of the effective factors in the quality of fried products. The aim of this research is to reduce the acrylamide level and oil uptake of fried potato slices via antioxidant properties of Sesame oil (1 and 2% w/w concentrations) and its unsaponifiable materials (0.02, 0.04% w/w concentration) in 180 °C. The data were analyzed by completely randomized design and the means were compared by Tukey test. The results showed that increasing the Sesame oil and its unsaponifiable materials addition resulted in decreasing oil uptake and acrylamide level. The lowest acrylamide amount is associated with fried potato slices produced by frying oil with 0.04% unsaponifiable materials. In the mentioned sample the amount of acrylamide was 61% reduced (P<0.05). The highest humidity and lowest oil uptake were also related to the mentioned sample with 30.8% humidity increase and 45.9% decrease in oil absorption in comparison with the control sample (P<0.05).