The new type of frying Qichun yam chips was made at atmospheric pressure. The changes of moisture content, color(b*), texture features, fat content, microstructure were studied during the process of frying. The optimal process showed that:drying temperature 70℃, drying time 20min, frying temperature 160℃,frying time 200s. The moisture content of yam chips was 0.49%, color (b* value) was 13.95, fracture force was 388.776g, crispness was 3, fat content was 27.28%. With this process, the yam chips demonstrated golden color and crunchy tastes with particular aroma of yam.