Abstract:In order to improve the added value of Huai'an red pepper，this paper took Huai'an red pepper as the research object and developed a ready-to-eat red pepper crisp snack food.By studying the width of the pepper flakes，the mass fraction of white sugar in the sauce，the ultrasonic immersion time and the vacuum frying time，the effects of the oil content，water content and sensory score of Huai'an red pepper chips were determined，and determined the best production process range of fried chili flakes.The optimal process of Huai'an red pepper chips was determined by orthogonal test：the width of the pepper slices was 3 cm，the mass fraction of white sugar was 15%，the ultrasonic immersion time was 15 min，and the vacuum frying time was 20 min.The Huai'an red pepper crisps prepared by the process have low oil content，and have good sensory qualities such as complete shape，beautiful color and crispy taste.