Nowadays oyster is mainly served in the raw with few further processing. The production technology of oyster-flavored crispy chips was studied in this paper through orthogonal experiment and response surface analysis. The result indicated that, the best composition of raw material was wheat starch 54%, cassava starch 27%, corn starch 7%, oyster 9% and expanding agent 3%. As for the crispy piece, its thickness controlled in 1.5mm, the temperature of hot-air drying was 80℃, time of drying and microwave puffing ware 2h and 50s so that the product was well puffed and had delicate flavor.