A rice bran oil structured lipid (RBOSL) was synthesized from rice bran oil (RBO) and caprylic acid with Lipozyme RM IM as biocatalyst. Sweet potato chips (SPCs) were fried separately in RBOSL and RBO. Energy bars (EBs) were formulated with RBOSL or RBO. Triangle tests (TT) were conducted for SPCs and EBs to determine the panelists' ability to differentiate between SPCs and EBs prepared with RBO or RBOSL. Willingness to purchase (WTP) sensory analysis was also conducted. Fatty acid content, γ-oryzanol, viscosity, free fatty acid (FFA) and p-anisidine values for RBO and RBOSL were determined before and after frying. SPC color and oil uptake were also determined. TT results for SPCs showed no significant difference in SPCs fried in RBO and RBOSL (P > 0.05). TT results for EBs indicated a significant difference between RBO and RBOSL formulations (P ≤ 0.05). WTP (5-point scale) sensory analyses of SPCs and EBs showed that the most frequent response was probably would buy.