An optimized combined process of osmotic dehydration and trying was applied to pineapple slices in order to obtain chips with attractive colour, good texture, low fat content and aw below 0.6. A methodology based on a central composite experimental design was used using the following parameters : frying temperature, frying duration, fruit weight/oil weight ratio, concentration of osmotic dehydration solution. It could help to define the optimal combination of parameters for producing an acceptable final product.