Boiling, roasting, baking and frying are all food preparation methods that can have a significant impact on food quality. Frying and baking are popular methods of preparing finger food in Ghana. It is common among Ghanaians to use the same batch of oil to fry food multiple times. In this study, the effect of multiple frying on the composition and concentration of PAHs in three commonly used cooking oils—soybean, mixed vegetable, and sunflower—was examined. PAH levels were measured in fresh (unused) as well as used oil samples. Bean cake, doughnuts, and plantain chips were fried alternately using the three types of oil, and PAH levels were quantified. Gas chromatography and mass spectrometry were used to determine the PAH content of the oils and finger foods. PAHs, mostly low-ring were found in the unused (fresh) oil. The total concentration of the PAHs in the fresh oil was 223 µg/kg. A total of 15 individual PAHs congeners were recorded in the oils after repeated fries. The sum concentrations of the 15 PAHs was 15612µg/kg. It was also discovered that the PAH composition differed depending on the type of oil, finger food, and number of frying cycles. The percentage increase for high molecular PAH (HM-PAH) in the second and third fry sessions was, on average, 22% and 40%, respectively. The PAHs levels recorded in the edible oils after repeated fries were above the recommended guideline limit. It is therefore recommended that repeated use of edible oil in frying should be avoided to protect public health.