Although the presence of acrylamide in foods was detected a decade ago, public concern about this issue, and in general about food health, seems to have increased in recent years. Acrylamide is a toxic human carcinogen present mainly in foods from plant origin and subjected to transformation processes in which temperatures above 120°C are reached, such as frying and baking. Foods that mostly contribute to the intake of acrylamide are: French fries and chips, coffee and coffee substitute, biscuits, bread, pastries, battered and breaded products, breakfast cereals, being children and adolescents the most exposed population. From a chemical point of view, acrylamide is formed mainly from the reaction, during thermal processing, between asparagine and reducing sugars, as an intermediate product of the Maillard reaction. In the last decade, both health authorities and the scientific community have made great efforts in scientifically establishing limits of toxicity as well as exploring strategies aimed at reducing acrylamide formation. The purpose of this paper is framed in this last sense. On the one hand, our work has been focused on using new strategies for acrylamide mitigation, in French fries. The effect of an enzymatic treatment technique, named l-asparaginase,and glucose oxidase, as well as their mixed treatments were studied. In the case of French fries however, the strategy consisted in modifying their composition by adding enzymes, after having tested its potential in model systems.