The shelf life of potato crisps fried in market samples of palm olein, corn oil and soya oil was evaluated by a sensory panel comprising Malaysian panelists. The shelf-life of crisps fried in palm olein was significantly longer than those fried in soya oil (p<0.05). There were no significant differences (p < 0.05) between the shelf-life of crisps fried in palm olein and those fried in corn oil In each oil system, the shelf-life of the crisps fried in the oils decreased with an increase in fry number. The shelf life of the crisps fried in each oil was infuenced by the level of % polar components and the acid value of the oil.