Fruits and vegetables are major sources of antioxidants. These are substances that remove free-radical intermediates by being oxidized themselves and delay or inhibit other oxidation reactions. Recent studies make clear that an antioxidant-rich diet acts as a health protecting factor. The antioxidant that was used in this study was 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF). Two frying methods (with and without antioxidant) were used: the first one with no replenishment of oil and the second one with frequent replenishment of oil. As it was proved by the induction period, using the Rancimat method, HDMF increased the resistance against oxidation not only of the frying oils but also of the oil that was absorbed by the chips. The results were in line with those of croissants when they were baked with or without HDMF. Taste panel test confirmed those results as panelists showed a clear preference for those products that were protected against oxidation by HDMF.