Investigation was carried out  to study kinetics of  moisture loss, oil uptake, lightness  and  textural changes  during deep  fat frying of  sweet potato  (Ipomoea batatas L.)  chip.  Sweet potato slides  of  2mm  thickness  were  fried  in a laboratory scale fryer at different temperatures ranging  from 120 to 150°C. The investigation  showed that the moisture loss, oil uptake, lightness  followed the  first order kinetics equation while the textural change was displayed as two terms equation. The first term of textural change was the  softening of tissue and the second one was the crust hardening process.  The kinetic  coefficients of the  changes  of all above parameters  increased  significantly (p <  0.05) with  the increasing of  temperature. The  temperature dependency of rate constants for moisture loss, oil  uptake, lightness  and  textural change values were  described  via  Arrhenius equation (r  >  0.98,  p  <  0.05).  The activation energies of moisture loss, oil uptake, lightness  and  textural changes (softening of the tissue  and  crust hardening) were 13.54 ± 1.28, 10.47 ± 0.56, 34.01 ± 1.36, 1.11 ± 0.06 and 24.68 ± 1.47 KJ/mol respectively.