Abstract: In order to promote the recycling of resources, enrich the varieties of leisure food market, improve the nutritional value of leisure food and improve economic benefits. The fresh watermelon rind was used as raw material to prepare watermelon rind flavor crisp chips through cutting, color protection, cooking, dipping, seasoning,freeze drying such steps. The optimum technological parameters were determined by single factor and orthogonal tests with sensory score as the evaluation index. The results showed that the optimum slice thickness of watermelon rind was 3 mm, the slice was cooked by boiling water for 2 min firstly, and then soaked in a seasoning solution for 2 h, the best formula of seasoning solution were: salt 3%, five-spice powder 0.1%, stevia glycoside0.01% and yeast extract 1%（with 200 g water as basis）, and then frozen at-25 ℃ for 1 h followed by vacuum freeze-drying for 14 h. The prepared watermelon rind flavor crisp chips had unique flavor, rich aroma, smooth appearance, pure taste and good crispness. The contents of moisture and total ash were 5.0% and 5.8% respectively, which was compliant with the NY/T 1393—2007 relevant standards.