This review article examines the formation of acrylamide, a toxic chemical compound, in traditional food processing techniques, particularly in Ethiopia. Acrylamide is formed during high-temperature cooking processes such as roasting, baking, and frying, especially when carbohydrates are present. The Maillard reaction, hydroxymethyl furfural (HMF) formation, caramelization reactions, and lipid oxidation are key factors in acrylamide formation. The article highlights the health risks associated with acrylamide exposure, including increased cancer risk, neurotoxicity, and reproductive issues. Traditional foods like coffee, roasted and boiled tea, Tella, bread, and street foods are identified as significant sources of acrylamide. The review emphasizes the importance of understanding and mitigating acrylamide formation to ensure food safety and minimize health risks. It also discusses the role of various factors such as temperature, cooking time, food composition, pH levels, storage conditions, cooking methods, and food additives in acrylamide formation. The article concludes by advocating for research and awareness to reduce acrylamide levels in traditional foods and protect public health.This review article examines the formation of acrylamide, a toxic chemical compound, in traditional food processing techniques, particularly in Ethiopia. Acrylamide is formed during high-temperature cooking processes such as roasting, baking, and frying, especially when carbohydrates are present. The Maillard reaction, hydroxymethyl furfural (HMF) formation, caramelization reactions, and lipid oxidation are key factors in acrylamide formation. The article highlights the health risks associated with acrylamide exposure, including increased cancer risk, neurotoxicity, and reproductive issues. Traditional foods like coffee, roasted and boiled tea, Tella, bread, and street foods are identified as significant sources of acrylamide. The review emphasizes the importance of understanding and mitigating acrylamide formation to ensure food safety and minimize health risks. It also discusses the role of various factors such as temperature, cooking time, food composition, pH levels, storage conditions, cooking methods, and food additives in acrylamide formation. The article concludes by advocating for research and awareness to reduce acrylamide levels in traditional foods and protect public health.