An oven baked French fry with reduced and relatively low acrylamide level. Raw cut strips are initially subjected to an extended blanch step for increased sugar leaching and to prepare the strips with a preferred soft internal texture. A coloring agent such as annatto or the like is included within the blanching medium, or otherwise added during a post-blanching dwell step. The blanched strips are next dried for an extended time period at a relatively low dryer temperature to produce controlled moisture reduction without becoming tough and chewy. The dried strips then travel through a hot air impingement oven at a mid-range temperature for a relatively short time interval. The air-impinged strips are then frozen, followed by oil coating and optional seasoning. The thus-treated strips are finish prepared by oven baking to produce finished strips having high quality sensory attributes, in combination with an unexpectedly low acrylamide level.
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