The research was designed to determine the effect of calcium chloride and freezing as a pretreatment method for improving the crispness attribute of vacuum fried okra. The experiment was conducted by blanching the okra in calcium chloride solutions (0.5, 1.0 and 1.5% w/v) at 100°C for 90 sec. Then product was frozen by using air blast system with the varying conditions of –20, -25 and -30°C for 4 and 6 h. After that, it was vacuum frying at 80°C for 2 h. The hardness and crispness value, color (CIELab), moisture and fat content, including sensory qualities of vacuum fried okra were monitored. The study results unveiled that the increasing in calcium chloride concentration and freezing level improved crispness value of vacuum fried okra. The moisture content and sensory qualities of those treatments were decreased, while fat contents were increased. The higher level of calcium chloride concentration induced increasing in brightness (L*) value, meanwhile the higher level of freezing induced decreasing in brightness. According to the results, the complete treatments for producing vacuum fried okra could be achieved by blanching with calcium chloride solution at 0.5% w/v for 90 sec. Following the frozen step, the samples were frozen at -30°C for 4 h and were then, finally, vacuum fried at 80°C for 2 h.