Abstract: Dry broad bean was major stuff, and some sticky ice starch, flour and salt were auxiliary that were done on the production of the broad bean chips in the experiment. The product’s making technology, major technical parameters and ingredient were determined through this study. As a result, the percentage of the stuff element was 45% broad bean, 14% sticky rice starch, 14% flour, 1% salt, 0.5% emulsifier, 0.6% glutin and the moisture in dried material was 8%, and the temperature of deep frying was 140℃. The product was well puffed and yellow. It tasted savory, flaky and crisp.

Key words:  , the broad bean； technical condition； quality；