Abstract:The effects of adding various quantities of quinoa flour and leavening agent（calcium carbonate），embryo humidity，and baking temperature on chewiness，hardness，fracturability，color and sensory score of extruded quinoa chips were investigated using rice，potato starch，corn starch，quinoa flour and flour as the main materials.Based on a single-factor experiment，the optimal process parameters were obtained via response surface methodology（RSM），namely，the addition of quinoa flour and calcium carbonate at 10.65% and 0.12%，respectively，of the final mixture at an embryo humidity of 21.23% and baking temperature of 109 ℃.