This paper discusses the possibility of controlling acrylamide formation/elimination reactions in plantain during frying. A 2D model including heat and vapor transfer and acrylamide reactions was developed. The model was validated against experimental data, consisting of the plantain core temperature and average water and acrylamide contents. Validations were made on two different typical plantain-based foods, i.e. "tajadas" (thick product) and "tostones" (thin product), in which the acrylamide contents were found to be 0.24 and 0.44 mg kg?1 (fat-free dry basis), respectively. The simulations highlighted that non-isothermal heat treatment is a good strategy to reduce the acrylamide content (up to 50% reduction). However, controlling the asparagine content in the raw material through maturity stage selection or by implementing immersion pretreatments is an easier way to mitigate the acrylamide net amount in plantain products.