Abstract: Surimi and sweet potato crisps were made from surimi by-products and sweet potato in this paper, with a method of microwave puffing. The sensory quality and texture characterstics of the crisps were used as evaluation indicators. The effect of microwave conditions, the additive amount of vegetable oil, glutinous rice flour, sodium bicarbonate and ammonium bicarbonate were investigated by single factor experiments. Finally, the optimum conditions of crisps were determined by orthogonal test. The results showed that, the optimum formula of crisps was as follows:with the total weight of surimi and sweet potato as the benchmark, adding 4% vegetable oil, 30% glutinous rice flour, 1.0% sodium bicarbonate and ammonium bicarbonate with the ratio of 2:1, then the crisps were prepared by using microwave puffing at 500 W for 120 s. The sensory score of the prepared surimi and sweet potato crisps was (86.5+1.01). The hardness and brittleness were (7654.125+123.521) g and (8165.365+105.347) g, respectively. The chips had complete appearance, uniform color and crisp taste.