This study was carried out to determine the concentrations of BHA and BHT in dried soups, broth tablets, snacks and chips sold in the Ankara Local Markets. The results are compared with levels permitted by the Turkish Food Additives Regulation. BHA and BHT were determined by a GLC-FID method. The average level of BHA in dried soup was 1.295 f 0.238ppm. One sample contained 1.984 ppm of BHT. In dried broth tablets, the average level of BHA was 17.414 f 1.997ppm. Broth tablets did not have any BHT content. The average level of BHA was 2.922 f 0.750ppm in snacks and chips. One sample contained 3.380ppm of BHT. Another sample contained BHT, but its level was barely detectable. The values observed did not exceed the m i m u m permitted levels specified by the Turkish Food Additives Regulation.