Abstract: To optimize the vacuum frying technological parameter of papaya chips and to provide theoretical basis for the development of papaya snack instant foods. Sensory evaluation factors included color, shape, crisp extents and greasy sense.Orthogonal test on the basis of single factor experiment was conducted to investigate the effect of vacuum frying temperature, frying time and vacuum degree on quality of papaya chips.The results showed that the weighting set of papaya chips based on sensory evaluation was K = ( color 0.26, shape 0.21, crisp extent 0.35, greasy sense 0.18) and the optimal technological condition was as follows: vacuum frying temperature 100 ℃, frying time 35 min, vacuum degree 0.09 MPa.Under this condition, the sensory evaluation level of papaya chips was excellent with the peak of 0.656. The product was especially crispy and delicious, as well as nutritious and easy to be accepted by consumers.Fuzzy mathematics applied to sensory evaluation greatly eliminated the effect of subjective factor on evaluation result, which made the evaluation result objective and accurate.