This research aims to reduce acrylamide formation in banana chips by blanching and pectin coating as pre-frying treatments. Blanching treatment was conducted at either 90 or 100oC for 1 min, while pectin solution for edible coating was fixed at the concentration of 2% (w/v). The impacts of pre-treatments on acrylamide content, physical and sensory properties of the products were analysed. Banana chips prepared without pre-treatment, served as control, contained 194.4 μg/Kg of acrylamide. Using pectin-based edible coating could reduce 33.0% of acrylamide content in the products, while the reduction values were 20.1 and 53.4% by the pre-treatments of blanching at 90 and 100oC, respectively, compared to that of control. The synergistic effect of blanching and pectin coating was observed and resulted in great acrylamide reduction up to 91.9 and 90.8%, for the samples pre-treated by edible coating following blanching at 90 and 100oC, respectively.