Abstract: In order to discuss the best embrittlement process of flavored yam chips,the yam was used as the material,and the sensory score and brittleness were used as the evaluation indexes. The single factor test and orthogonal test were used to study the effects of slice thickness,microwave power,microwave time and loading capacity on the quality of flavored yam chips.The results showed that the optimal vacuum microwave drying process for three different flavors of yam chips such as lime,tomato and spicy was:vacuum degree-90 kPa,slice thickness 1 mm,microwave power 1.5 kW,microwave time 12 min,loading capacity 1750 g/m².Under the process,the flavored yam chips developed would be unique in taste,good in taste and quality. The brittleness of the lime flavored yam chips was 520.33 g/s,the sensory score was 90.67. The brittleness of the tomato flavored chips was 523.67 g/s,and the sensory score was 89.33.The brittleness of the spicy flavored yam chips was 525.00 g/s,sensory score was 90.00.