Abstract: 【Objective】 To study the pressure difference puffing and drying process of Xinjiang thick-skin melon crisps to obtain better quality Xinjiang thick-skin melon chips. 【Method】 A three-factor quadratic regression rotation combination design was adopted to optimize the explosion puffing drying process of Xinjiang thick-skin melon. The effects of three variables that were water content after pre-drying, puffing temperature and vacuum drying time on four indexes: water content of product, crispness, puffing rate and color. Based on the experimental data, the quadratic regression model on the above four indexes was deduced, and then the above three variables were analyzed with interaction effects and response surface methodology (RSM). 【Result】 The secondary regression model of four evaluation indicators was obtained through the response surface analysis, and the superior process parameters were determined as: water content after pre-drying was 30%, puffing temperature was 90℃ and vacuum drying time was 2 h. 【Conclusion】 Under these conditions, a complete Xinjiang thick-skin melon chip with uniform color and crispness can be obtained, which can provide a theoretical reference for the development and utilization of Xinjiang thick-skin melon puffed chips and promote the marketization of Xinjiang thick-skin melon industry.