The enzyme L-asparaginase is used in medicine and food to reduce the risk of cancer by both increasing the breakdown of acrylamide and preventing its formation. In the study, Cleistothelebolus nipigonensis was used as a new source of L-asparaginase. L-asparaginase from this fungus was partially purified and its degradation potential was investigated using pure acrylamide. Potatoes were fried using this method to determine the potential use of L-asparaginase in the food industry. Acrylamide formation and degradation were determined by LC-MS/MS. As a result of the study, it was found that purified L-asparaginase prevented acrylamide formation by 100% and degraded acrylamide by 90% when applied to potatoes. The tests carried out with L-asparaginase isolated from the fungus C. nipigonensis, which was used for the first time in this study as a new source, showed that it can be successfully used to prevent acrylamide formation in food applications. Kezwords: Endophytic fungus; L-asparaginase; acrylamide; degradation.