The effect of four oils, canola (CO), soybean (SBO), cottonseed (CSO) and partially hydrogenated canola (PHCO) on sensory and instrumental attributes ofpotato chips were determined afer a modified Schaal oven test (S) storage for 0, 6, and 12 days at 60C and practical (P) storage for 18 weeks at 23C. At time 0, CO and CSO chips had higher characteristic potato chip odor/favor and lower off odor/favor than other chips. Frying oils did not affect characteristic potato chip odorflavor and off odor at S6 and S12. P18 CO chips had higher characteristic potato chip odor/jlavor and lower off odorflavor than others.Chip odorflavor notes differed due to oils but chip color and texture generally did not. Peroxide values (Pv) were highest in fat extracted from stored CSO chips. Anisidine values (AV) of extracted fats were similar among stored chips. PV of stored used frying oils tended to be highest in CSO and lowest in PHCO; AV of oils were low but SBO tended to be highest. Findings indicate potential for increasing canola oilslfats usage in snack foods.