就三种不同的工艺处理对油炸香芋片的含油量和质构进行了研究，考察了切片厚度，烘干时间以及油炸温度对香芋脆片的影响，通过对不同工艺的比较，得到了一种新型油炸香芋片的工艺路线，得出香芋片切片厚度为2.5 mm，经蒸煮3 min，40 ℃烘干60 min，在-18 ℃下速冻，然后在经180 ℃油炸120 s，可以得到口感酥脆，外形漂亮的高品质香芋片。

The fried taro chip was prepared with three processing methods. The oil content and texture of fried taro chip were investigated. And the effects of thickness, drying time and frying temperature on sensory quality of taro chip are studied. The results showed that the optimum conditions were as follows: thickness of slices 2.5 mm, cooking 3 min, drying time 60 min at 40 ℃, quick-freezing temperature -18 ℃, and frying time 120 s at 180 ℃. Under those conditions, the fried taro chip showed the highest sensory quality.