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BACKGROUND Pesticide contamination in oil crops and processed products is an important food safety concern. The study was aimed to investigate the pesticide residue changes in peanut oil press processing and chips frying. RESULTS Five pesticides including chlorpyrifos, deltamethrin, methoxyfenozide, azoxystrobin and propargite, which are often applied in peanuts growth period were selected to investigate their residue changes in cold press processing of peanut oil and making of chips frying. Results showed that the residues of the five pesticide were decreased by 3.1% ~ 42.6% during air-drying before oil pressing. The residues of chlorpyrifos, deltamethrin, methoxyfenozide and propargite in peanut oil were 2.05-3.63 times higher than that in peanut meal after cold pressing of peanut oil, except for azoxystrobin having a slightly lower residue in peanut oil with 0.92 times of that in peanut meal. The processing factors of five pesticides in peanut oil ranged from 1.17 to 2.73, which were highly related to the Log Kow of the pesticides. The higher the Log Kow is, the easier the pesticide was partitioned in peanut oil. Besides, as frying time increases during chips preparation, the concentration of pesticides in peanut oil decreased gradually by 6.7% ~ 22.1% compared to the first frying. In addition, 0.47% ~ 11.06% of the pesticides were transferred into the chips through frying with contaminated oil. CONCLUSION It is first report that pesticides could transfer from contaminated oil to chips. There exists of potential dietary health risk by using pesticide-contaminated oil for frying chips. The work could provide basic data for accurate dietary risk assessment of pesticide residues in peanut oil and its frying products. This article is protected by copyright. All rights reserved.