Orange-fleshed sweet potato (OFSP) is a biofortified root crop with beta carotene, a very important provitamin A carotenoid considered key in combating vitamin A deficiency in sub-Saharan Africa. The purpose of the current study was to develop fried crisps from popular OFSP varieties (Kakamega and Kabode) and evaluate their quality characteristics as affected by slice thickness and frying temperature. The roots were sliced into thicknesses of 1.0 mm, 1.5 mm and 2.0 mm and deep fried in vegetable oil (palm oil) at temperature of 160, 170 and 180 ^oC until bubbles stopped (3-5 minutes). The resultant crisps were evaluated for oil, moisture, β-carotene contents and sensory properties. Beta-carotene contents of crisps significantly (p≤0.05) decreased with increase in frying temperature and the retention of beta carotene in crisps ranged from 70-99%. The highest retention of 3.19, 3.05 and 2.43 mg/100g were observed at frying temperature of 160, 170 and 180 ^oC, respectively. In Kabode variety, the lowest oil content was 20.65 % while the highest level was 38.15 %; Kakamega variety crisps recorded the highest oil content at 52.05 in small slices while the lowest level of oil content was 28.01 % in 2.0 mm slices. Sensory color scores for crisps attributes decreased with increase in frying temperature. With exception of Kakamega variety crisps of slices 1.0 mm fried at 180 ^oC, all the crisps were generally acceptable to the panelists. OFSP varieties should therefore be promoted in Kenya as snacks especially when most crisps are consumed by younger generation.

Key words: Sweetpotato, beta carotene, frying temperature, slice thickness, daily allowance.