The effects of hot air drying and vacuum freeze-drying on the sensory quality, nutritional contents, color, and rehydration of chestnut powder were investigated in this study. And the nutrition label of two kinds of chestnut flour was developed. The results showed that the vacuum freeze-drying effectively saved the reducing sugar, total carbohydrate, and other nutrients of chestnut flour. The chestnut flour treated by vacuum freeze-drying had relatively light color, smaller particles, and slightly lighter flavor, which was suitable for the baked foods. When hot air drying parameters were 60℃ and 8h, the product had light yellow color with special chestnut aroma and most of the nutrients, which was suitable for the chestnut-flavor foods. Chestnut powder prepared by the two methods contains high protein, low fat, and high energy, which is rich in nutrient.