Abstract: The effects of tea polyphenols on the quality of potato chips during continuous frying were studied by using sensory quality,texture,physical and chemical characteristics,flavor characteristics and acrylamide content as indicators,and the effects of tea polyphenols on the storage stability of potato chips were further investigated.The results showed that tea polyphenols could inhibit the decrease of sensory quality and hardness of potato chips during continuous frying.Tea polyphenols significantly inhibited the increase of water content and oil ratio of potato chips in the continuous frying process,and reduced the oil ratio of potato chips. The oil ratio of potato chips in batch T₂₄ of tea polyphenols group was 41.96%±2.00%,significantly lower than that of the control group 46.29%±1.06%(P<0.05). At the same time,compared with the control group,tea polyphenols inhibited the production of inferior flavor of potato chips and significantly inhibited the production of harmful acrylamide in potato chips.In addition,tea polyphenols colud increase the storage stability of potato chips and and prolong the average shelf life by 8 days. Preliminary analysis showed that the protective effect of tea polyphenols on the quality of oil during frying was an important reason for improving the quality of potato chips.