Abstract:The advantages of low temperature vacuum frying yam chips and the best production technology were explored，compared with different frying methods of making yam crisps.In this experiment，single factor and response surface method were used to optimize the process design by using sensory evaluation and oil content as evaluation indexes，and the colorimeter and microstructure were observed by color difference meter and scanning electron microscope.The results showed that the color and oil content of vacuum low-temperature fried yam chips were significantly lower than that of common fried methods.The optimum processing conditions were as follows：slice thickness of 6 mm，steam for 5 min，frying temperature of 95℃，frying time of 5 min and 40 s，and deoiling time of 3 min and 43 s.