In order to reduce the oil content of fried carrot chips and improve the sensory and nutritional quality of the products, various additives including sodium chloride, monoglyceride, sucrose ester, lecithin, modified starch, gelatin, pectin, dextran, xanthan gum, and carrageenan, etc. were added before frying, and then the texture, oil content, chroma, β-carotene and other aspects of the fried samples were detected and analyzed. The results showed that, by adding additives, the oil content of the sample could be significantly reduced and the loss of β-carotene was minimized, although various additives had their own advantages in improving the quality of the sample. However, according to the comparison of various data, including oil content, texture characteristics, β-carotene retention, color and sensory indexes, the hardness, brittleness, and the β-carotene retention of the sample added with sucrose ester were 55.62, 20.32, and 2.73 mg/100 g respectively, and the oil content (3.18 g/100 g) was the lowest. It turned out that sucrose ester had the best effect on improving the overall quality.