Deep-fried products, due to their unique sensory properties, are very popular and are present in most cuisines of the world. However, heat treatment can reduce their nutritional value. In addition, fried products are characterized by high energy value, which has to do with the absorbed frying fat. High temperature, contact with oxygen and the presence of other ingredients from fried foods can contribute to the formation of compounds in the frying medium and in the fried product that are dangerous to human health, such as acrylamide. The study analyzed the quality of frying medium (high-oleic sunflower oil (HOSO) and HOSO with rice bran wax (1g/100ml)) and potato starch crackers. There was no statistically significant effect of wax (at 1g/100ml of HOSO) on the fat and acrylamide content of the product. Rice bran wax in the frying medium caused a reduction in the level of the browning index and the hardness of roasted potatoes. The values of the chemical parameters of the frying medium, not depending on the type, testified to their good quality after 16 hours of frying.