Try to bake at a temperature/time that minimizes browning of the food. More browning = more acrylamide. See (link) for more suggestions
Also, some herbs and spices contain antioxidants that reduce the formation of acrylamide. Rosemary is one (link). A study, "Role of spices on acrylamide formation in buckwheat ginger cakes", found that out of several spices tested, nutmeg, fennel, anise and clove resulted in the greatest decreases in acrylamide formation (link).