Abstract: In order to evaluate and compare the effects of four drying methods including vacuum freeze drying,explosion puffing drying,vacuum drying and hot-air drying on physical properties,nutritional components,microstructure,sensory evaluation of Chinese yam chips,this study used the coefficient of variation and gray correlation analysis to evaluate these four drying methods. The results showed that there were significant differences in the physical properties and nutritional components of Chinese yam chips dried by four different methods. Vacuum freeze drying and explosion puffing drying could produce chips with good physical properties and more nutrients. Scanning electron microscopy showed that the structure of vacuum freeze-dried product was well preserved. The sensory score of the explosion puffing dried product was the highest. Comprehensive evaluation resulted:explosion puffing drying > vacuum freeze drying > vacuum drying > hot-air drying. Comprehensive consideration that explosion puffing drying was the most suitable method for the processing of Chinese yam chips.