The invention discloses a method for reducing acrylamide in starch-type fried food. The method comprises the following steps: firstly, immersing a starch-type food raw material in a natural extract aqueous solution for a period of time at a given temperature; removing water on the surface of the processed food raw material, and frying the food raw material at a certain vacuum degree; cooling the fried food to a room temperature, encapsulating the cooled fried food by using a polyethylene composite packaging bag filled with nitrogen with a volume percentage content of 70 to 99.9 percent, the packaged fried food is radiated by adopting electron beams/X rays generated by an electronic accelerator with an energy of 5 to 10 MeV, a beam current of 0.3 to 20 mA and beam power of 10 to 20 kW, and the radiation dosage is controlled at 1 to 5 kGy. When in work, the ambient humidity is limited at less than or equal to 60 percent. The method has the characteristics that the pretreatment of natural products is used to inhibit the radiation-induced odor, and the low-temperature vacuum frying is used to control a generation amount of the acrylamide, so that the content of the acrylamide in the starch-type fried food can be significantly reduced by utilizing low-dosage radiation, the nutritional quality and sensory quality of the food can be maintained, the sterilization can be realized, the sanitation is improved, and the food quality and security can be ensured.