Abstract: Drying and dry-fried crafts on the effect of spiced sunflower quality were studied. Its capacities and energy consumption were also analyzed. The results showed that it improved significantly in shape, color, odor and taste which of dry-fried processing than traditional drying. The dry-fried crafts had shorter production time than drying, its self life extended one month which acid and peroxide lower during follow storage than drying crafts. The production capacity of dry-fried crafts increased by 25%, the electricity and coal was 82.5% and 76.8% respectively of the drying crafts. The dry-fried crafts production time was lower, production capacity time was high, and it had a significant role in saving energy consumption.