Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder.