Abstract: In this study, the surimi crisp chips were developed by microwave puffing technology using frozen Pangasius bocourti manufactured surimi as the main raw material, and the effects of microwave time, microwave power and ingredients additions including salt, sugar and baking soda on sensory qualities of surimi crisp chips were investigated by establishing fuzzy mathematical sensory evaluation system. Besides, the processing technology of surimi crisp chips was optimized by response surface method on the basis of single factor experiments. Results showed that the optimal production processes for surimi crisp chips were determined as follows: microwave power of 440 W, microwave time of 70 s, and baking soda addition of 0.5%. The influence of each factor on sensory qualities was ranked as follows: microwave power＞microwave time＞baking soda addition. Under these conditions,the prepared surimi crisp chips showed the highest sensory score of 97 points, which presented complete organization without damage, bright and uniform color, rich fragrance and the best puffing effect.