Abstract: In order to study the varying temperature and pressure puffing technology in the deep processing of mushroom products, a new kind of instant leisure food, Lentinus edodes chips, was developed. Based on six single factor experiments of residence time, puffing pressure difference, puffing temperature, vacuum temperature, vacuum time and slice thickness, a multivariate statistical regression model was established through the response surface methodology to optimize the varying temperature and pressure puffing drying for Lentinus edodes chips process.The results showed that the best processing conditions of the varying temperature and pressure puffing drying for Lentinus edodes chips were as follows:residence time 12 min, puffing pressure difference, 0.2 MPa, puffing temperature 90℃, vacuum time 68 min, vacuum temperature 80℃ and slice thickness 7 mm. Under the optimum condition, the brittleness of the varying temperature and pressure puffing drying for Lentinus edodes chips was 814.73 ±19.80 g, the hardness was 1962.76 ±33.55 g, and the sensory score was 97.10 ±2.40, which was very close to the prediction value.It could provide theoretical guidance and technical support for the the varying temperature and pressure puffing drying for Lentinus edodes chips.