The objective of this study was comparing physical-chemical, and organoleptic properties of peanuts roasted in hot air – with and without air flow, deep-fried in oil and treated in microwave. It has been stated that peanut properties depended on the method of thermal processing and parameters applied. As the temperature increased, air flow speed, power (regardless the method) and moisture show decreased values. Nuts deep-fried in oil were characterised by higher fat content as compared to the ones roasted in hot air or treated in microwave. The method and parameters of thermal processing effected on the properties of peanut fat fraction – acid value remained unchanged, while peroxide value underwent alterations according to the temperature. Peanut colour, alike, proved to be effected by thermal processing – the higher temperature the darker peanut colour. The most considerable alterations were recorded for peanuts deep-fried in oil and roasted with the use of dry method, i.e. hot air follow of the temperature ranging 170°C and 180°C. The method of roasting influenced also peanut texture – the most delicate nuts were obtained when deep-fried in oil and roasting in a roaster with air flow, while the hardest ones resulted from dry method without air flow. The most advantageous organoleptic properties, regardless the methods, featured the peanuts thermal processed at the temperature of 140°C.