Abstract: Based on the sensory score of instant flavor potato chips,the processing technology was optimized by the response surface methodology using potato as the main raw material,adding chili,pepper and other spices. As a result,pickled pepper flavor potato chips’ score was 92.0 under optimal conditions of thickness 2.5 mm,vacuum-treated 40 min,and cooking time 165 s.Spicy potato chips’ score was 93.0 under optimal conditions of thickness 1.7 mm,vacuum-treated 40 min,and cooking time120 s. Under the optimized conditions,the sensory and microbial indexes of the two instant flavor potato slices are qualified,the taste was crisp and the quality was good. The study would improve the processing technology of traditional potato chips and provide a certain theoretical basis for the industrial production of enterprises.