Oxidative damage is implicated in the pathogenesis of various tissue injuries. In the present study, the ability of pycnogenol (PYC) as a potent antioxidant to protect potato chips-induced oxidative stress in both liver and brain of young weaned albino rats was examined. Four experimental groups of six rats were constructed: control untreated group; group treated orally 50 mg/kg/day PYC; group fed on potato chips; and the group fed on potato chips and treated orally with the same dose of PYC. After 30 days of treatment, markers of oxidative stress were assessed by measurement of both malondialdehyde (MDA) and glutathione (GSH) contents and activities of glutathione-s-transferase (GST), catalase (CAT), and  superoxide dismutase (SOD) in both liver and brain tissue homogenates. Serum total antioxidant capacity (TAC) was also determined. Feeding rats on potato chips produced a significant increase in MDA concentration, marked decrease in GSH content and GST activity in both liver and brain. However, activities of CAT and SOD were significantly declined in the liver only. Significant decrease in serum TAC of animals fed on potato chips was observed. Administration of PYC to rats fed on potato chips blocked oxidative stress. In the liver, PYC prevented an increase in MDA, and decrease in GSH and GST but, it partially improved the hepatic activity of CAT and SOD. The results indicate that PYC has a protective effect against potato chips-induced toxicity in rats.