Abstract: During the processing of edible fungus crisp chips, the pretreatment and drying processes are critical that affect the quality of the products. In order to improve the quality of edible fungus crisp slices, fresh Stropharia rugosoannul was selected as the experimental material, and was divided into four groups crosscut blanching, crosscut blanching and color protection group, longitudinal cutting blanching, longitudinal cutting blanching and color protection group according to different pretreatment methods. Vacuum freeze-drying process was applied to make instant crisp chips. The effects of different pretreatment methods on the quality of the freezedried Stropharia rugosoannulata chips were compared by measuring the color, moisture content, rehydration ratio,texture and sensory quality of the chips. The results showed that the water content of Stropharia rugosoannulata crisp chips treated by the crosscut blanching and color protection group was the lowest reaching 5.8% with the largest rehydration ratio of 194.7% when the slice thickness was 6～7 mm, pre-frozen for 12 h, and vacuum frozen for 24 h. The sample had the best color and the least hardness with the best sensory evaluation. The research results provided references for the optimization of the processing parameters of Stropharia rugosoannulata crisp chips prior to freeze-drying and the development of new edible fungus crisp chips.