Abstract: In order to optimize the technology for explosion puffing of sweet potato chips, on the basis of single-factor experiments, a three factors quadratic regression rotation combination design was adopted. The effects of the puffing temperature, vacuum drying temperature and vacuum drying time on the hardness, crispness and color indexes of the sweet potato chips prepared by explosion puffing drying was studied, and variables were analyzed with response surface methodology (RSM). The results showed that puffing temperature, vacuum drying temperature and vacuum drying time have significant effects on the quality indexes of the sweet potato chips. The optimum explosion puffing conditions were obtained as follows: the puffing temperature is 91℃, vacuum drying temperature is 75℃ and vacuum drying time is 47 minutes. The results can provide reference for industrial production of air puffing sweet potato chips.