Background: Acrylamide (ACR) is a chemical substance formed when starchy foods, such as potatoes and bread are cooked at high temperatures (above 120°C). It can be formed when foods fried and baked. High acrylamide levels have carcinogenic, genotoxic, neurotoxic and hepatotoxic effects on living organisms. Objective: The present study designed to illustrate the biochemical and histopathological alterations of ACR on the liver of rats and the treatment of oxidative damage caused by acrylamide with the administration of a strong antioxidant, namely Lycopene (LYC), which is a naturally carotenoid pigment that is widely found in red foods such as tomato, watermelon, papaya, pink grape-fruit, pink guava and carrots. Material and Methods: Sixty rats were divided into five groups (negative control, positive solvent control, Lycopene (10 mg/kg/day), acrylamide (25 mg/kg/day), and acrylamide (25 mg/kg/day) + Lycopene (10 mg/kg/day)). Treatment was oral for 6weeks. The biochemical and histopathological alterations of ACR on the liver of rats and ameliorative effect of lycopene on acrylamide-induced hepatotoxicity were examined. Results: It was observed that acrylamide administration decreased serum reduced glutathione (GSH) level when compared to the control group. On the contrary, it was also observed that Aspartate aminotransferase (AST), Alanine aminotransferase (ALT), and Malondialdehyde (MDA) levels increased as a result of acrylamide administration. Histopathological examinations of liver demonstrated dilated congested central vein and sinusoids, inflammatory cell infiltration, and hepatocellular necrosis in ACR group. Furthermore, ballooning degeneration was detected in hepatocytes. After Lycopene treatment, it was observed that GSH level increased while AST, ALT, and MDA levels decreased. All histopathological changes, were ameliorated when Lycopene was co-administered with acrylamide. Conclusion: In the present study, it was demonstrated that Lycopene ameliorates acrylamide induced liver damage due to the strong antioxidant properties of Lycopene.