The work aims to study the irradiation degradation law of acrylamide in fried potato chips and the effects of water content and additives on its irradiation effect, and discuss the degradation technology of acrylamide in starch food. 60Co-γ was used to irradiate fried potato chips. The law of effects of absorbed dose, water content, citric acid, malic acid, Na2CO3, trisodium citrate, sodium isoascorbate and sesamol, etc. on the variation of acrylamide content with the absorbed dose was studied. The results showed that, the content of acrylamide decreased significantly with the increase of absorbed dose and matrix water content. The degradation rate of acrylamide in fried potato chips with 50% water content was 56.46 % at the dose of 3 kGy irradiation. The irradiation degradation of acrylamide with citric acid and malic acid was inhibited. Accordingly, the addition of Na2CO3, sodium isoascorbate and sesamol could promote the irradiation degradation of acrylamide in fried potato chips. The addition of trisodium citrate had little effect on the irradiation degradation of acrylamide. 60Co-γ irradiation can effectively degrade acrylamide in fried potato chips. Na2CO3, sodium isoascorbate and sesamol can be used as irradiation synergist.