Abstract: In order to develop a new puff product, potato puffs were prepared by adding potato snowflake powder to low gluten flour. Taking sensory evaluation as the investigation index, on the basis of single factor test, orthogonal test was used to optimize the preparation technology of potato puffs. The results showed that, the optimal process of potato puff was as follows: potato snow powder addition of 25%（based on the weight of low gluten flour, the other components were the same）, egg liquid addition of 200%, water addition of 275%, butter addition of 90%, white sugar addition of 20%,salt addition of 2%, and heat up and down 190 ℃ for 37 min. The potato puffs prepared by this process have rich potato aroma, golden color, crisp outside and soft inside, beautiful shape, salty and sweet. The results provide a reference for expanding the derivative products of potato.