Abstract: Fried potato chips were prepared from“Atlantic”potatoes. The instant crispy fries was made by blanching, freezing and vacuum frying process etc.That the quality characteristics of crispy fries, effect of process conditions on texture, color and sensory flavor feature was studied by using texture instrument, colorimeter and gas chromatography-mass spectrometry ( GC-MS) .In order to provide a theoretical basis for the quality control of instant crisp fries, analysising the volatile characteristics of potato production crispy fries. The results showed that appropriate to reduce the freezing temperature, freezing time prolonged, could improve the crisp and french fries crisp and reduce the strength, fracture energy. With the rise of frying time and frying temperature, crisp chips would significantly improve and the moisture content of chips would decrease.But the fat content of french fries was low.The optimal process was that after freezing at-30 ℃ for 18 h, and under the condition of vacuum frying for 95 ℃, 30 min 1.096 MPa, then centrifugal deoiling 3 min on the speed of 900 r/min. Crispy chips' moisture content was 1.64%, fat content was 30.20%, the number of spacial ruptures ( Nsr) was 8.01, strength was 4.02 kg, chewiness was 6.58 kg·mm, brittleness was 2.29 kg/mm.And contain rich benzaldehyde, 2, 4- ( E, E) -sebacic olefine aldehyde, limonene typical odor such fried product active substances and nonyl aldehyde, decanal, phthalate butyl ester such potato characteristic odor material.