Main objective of the current study was to reduce the fat content of fried carrot slices by applying a microwave assisted drying (MAD) step before frying. The effects of MAD and deep-fat-frying conditions on moisture and oil contents, breaking force, and color parameters of predried and fried carrot slices were investigated. The results of data analysis using response surface methodology showed that there was a significant correlation between investigated responses and process variables (P0.05). Based on the optimal conditions (12% for weight loss, 140 degrees C for frying temperature, and 227 s for frying time), more than 18% reduction in fat content of fried carrot slices was achieved by MAD applied before frying. SEM analysis was performed to determine the relationship between fat absorption and structural changes under effects of conditions of the proposed MAD and frying.