The formation of 3-monochloropropanediol (3-MCPD), 2-monochloropropanediol (2-MCPD) and glycidyl esters (GE) in sunflower oil frying processes were evaluated using central composite design (CCD) methodology.The parameters such as temperature, duration and salinity which caused the formation of 3-MCPD, 2-MCPD and GE species during frying operations were selected as variable parameters in central composite design. The number of formations in these conditions was determined by using the officially published AOCS method with GC–MS in SIM mode. The highest 3-MCPD (0.30 mg/kg), 2-MCPD (0.09 mg/kg) and GE (0.72 mg/kg) formations were observed in the hardest conditions with 40 min., 180 °C and 300 mg NaCl/ 100 mL for oil. The obtained results showed that the minimum 3-MCPD, 2-MCPD and GE formations were found to be the softest conditions. Considering the previous studies especially related to potato products on MCPD and GE formation,it was observed that 3-MCPD formed in low amounts in the frying process with sunflower oil (0.3 mg/kg)even in the harshest conditions than other fruit oils such as palm oil (1.920 mg/kg). The desirability function and the 3D plots suggested that optimum parameters were 40 min, 170 °C and 100 mg/100 mL for minimum MCPD and GE formations in the frying process.