The aim of this study was to evaluate of oxidative changes in potato chips by monitoring of hexanal formation with the use of the headspace analysis and to compare the results with peroxide values measurements. The samples of potato chips (without additives and enriched after frying in α-tocopherol, rosemary extract, blackcurrant seeds extract and synthetic additive BHT) were subjected to an accelerated oxidation test (2 months, temperature 40°C) in the dark. During storage the amount of hexanal in potato chips and the peroxide values of extracted lipid increased. α-Tocopherol was the only additive that retarded oxidative changes, while the effect of other additives on lipid stability was negligible. The course of oxidation measured by hydroperoxides and hexanal formation was similar. The results show that there is a strong positive correlation (r=0.99) between hexanal in potato chips and hydroperoxide value in extracted fat. Hexanal can be used as an indicator of oxidative changes in potato chips. Hexanal content measurements allow to avoid usage of time and solvents consuming methods of extraction.