Abstract: Objective To develop an approach to determining acrylamide in potato chips and biscuits by high performance liquid chromatography (HPLC).Methods The acrylamide in the samples was extracted by ultrapure water and cleaned up by centrifugation,freezing and solid phase extraction, then analyzed by HPLC.Results The study showed the correlation coefficient was 0.9995. The average spike recovery rate and the relative standard deviation (RSD) were 98.2% and 7.8% respectively. The limit of detection (LOD) and the limit of quantification (LOQ) were 10 μg/kg and 31 μg/kg.Conclusion The approach is proved to be simple, convenient, economic, sensitive, and applicable in laboratories to monitoring and inspection of daily foods.