Abstract: Surface response methodology was employed to study the effect of microwave vacuum drying time,toasting temperature and toasting time on moisture content,crispness,chromatic aberration and sensory score of re- structured fish- lotus root chips.The results showed the moisture content and crispness decreased,but the chromatic aberration increasee with increase of time and temperature,sensory score increased with increase of toasting time and temperature,but presented an increase followed by a decrease with added time of microwave vacuum drying time.The combined effect of these variables exists to varying degrees.All the proposed models with a coefficient of determination( R²) of great than 0.8864 and significant level( p < 0.01) could be used for predicting the responses.The optimized conditions obtained by constructing overall desirability functions were determined to be microwave vaccum drying time of 15.3 min,toasting temperature of 94.21 ℃ and toasting time of 37 min. The corresponding responses were moisture content of 3.22%,sensory scores of 7.2,crispness of 390 g,chromatic aberration of 25.19.