Abstract: In order to improve the diversified utilization of tartary buckwheat resources, develop leisure food of Tartary buckwheat chips. The addition of Tartary buckwheat powder, puffing temperature and puffing time were selected for single factor experiment. The response surface Box-Behnken test was used to optimize the production process of Tartary buckwheat chips. The volatile components of Tartary buckwheat chips were analyzed by GC-IMS. The results showed that the optimum processing conditions of Tartary buckwheat chips were as follows: the proportion of Tartary buckwheat flour to flour was 10%, the puffing temperature was 180 ℃, and the puffing time was 10 min. Under the optimized conditions, the comprehensive score of Tartary buckwheat chips was 80.73, which was basically consistent with the comprehensive score of 83.19 predicted by the model. GC-IMS showed that tartary buckwheat chips were rich in 43 volatile organic compounds such as aldehydes, alcohols and ketones. Compared with blank chips, the main flavor components were E-2-octenal, trans-2-pentenal, 2-methylbutyraldehyde, furfural, γ-butyrolactone, 2-acetyl furan, 1-octanol and propionic acid. The results of this study provide a theoretical basis for the preparation and flavor evaluation of Tartary buckwheat crispy snack food with unique flavor.