Abstract: Pleurotus eryngii was selected as the raw material, the Pleurotus eryngii was cutted and immersed in maltodextrin solution assisted by ultrasonic, and dehydrated by using vacuum microwave drying to produce a kind of non-fried Pleurotus eryngii chips. With the immersion ratio, hardness, tenacity and color of the products as measure indicators for optimizing the ultrasonic immersion process with orthogonal experimental method.The results showed that different ultrasonic immersing conditions could significantly affect the efficiency of immersion, hardness, tenacity color and sensory quality of the products, The optimal ultrasonic immersing conditions for best sensory quality of Pleurotus eryngii chips were immersion temperature of 55℃, maltodextrin concentration of 15%, and ultrasonic immersion time of 20min. Under the optimized conditions, the immersion ratio of products was 29.35%, and the hardness, tenacitity and the L* value of the products were 2115.21g, 114.44J/cm2and 76.02, respectively. The products had the characteristics of uniform shape, light yellow color and crispy taste, and the sensory score was the best. Therefore, the ultrasonic immersion process could be preferred to produce high-quality Pleurotus eryngii chips, and could be applicable for industrial production.